pulled chicken curry

6                   Chicken breasts, skinless
3                   Bell peppers, 
1                   White onion, medium size
1                   Red onion, medium size
1                   Red chillies 

1 tbsp           Bajan Kitchen hot sauce
2                  Garlic gloves, crushed
2 tins           Chopped tomatoes 
1 jar             Thai Red Curry Paste
1 tbsp          Olive Oil
2 tsp            Ground cumin
2 tsp            Ground ginger
                    Bunch of Coriander                            

                    Serve with rice or favourite vegetables

1. Preheat the oven to 160c and prep your vegetables                                     

2. Heat oil in a cast iron pan, such as a dutch oven over medium heat.

3. Gently simmer the chopped onions, crushed garlic, diced bell peppers and chopped chillies

4. Add bajan kitchen hot sauce, ground cumin and ginger, mix in

5. Add jar of curry paste, mix in well.                               

6. Add tins of tomato, fill one of the tins with water and add in to the mix, 

7. Add chicken breasts as whole, cover with sauce

8. Put in the oven for 2,5h

9. Take out and with two forks pull the chicken breasts apart,  add the chopped coriander for the last 15min

10. Serve with either rice and naan or healthier option - with steamed or  boiled vegetables, i.e runner beans