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Ground habanero — extreme fruity heat, hot sauces, salsas
Thick fruity sauce for tonkatsu, korokke, Japanese fried foods
Japanese Worcestershire-style — tonkatsu, okonomiyaki, yakisoba
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Italian pasta organized by shape — which sauce belongs with which pasta
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Ground habanero — extreme fruity heat, hot sauces, salsas
Thick fruity sauce for tonkatsu, korokke, Japanese fried foods
Japanese Worcestershire-style — tonkatsu, okonomiyaki, yakisoba
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Italian pasta organized by shape — which sauce belongs with which pasta
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Heat 2 tbsp oil in a saucepan, add the shallots, capers, rhubarb and mango and gently simmer for 5-8 mins. Mix the honey into the pan then deglaze with vinegar and orange juice. Simmer for a another 4-5 mins. Season with salt. Cook the rice in a pan of boiling, salted water according to the package instructions. Season the chicken. Heat 2 tbsp oil in a frying pan, add the chicken and cook for 10-12 mins, turning. Drain the rice and divide between 4 plates. Add the chicken and spoon over the fruity chutney. Serve.