Fiery chicken shashlik

The smell of this dish recently wafted through the house when I came back from a tough day at the office, with my significant other combining everything I like about food: roasted vegetables, grilled chicken and a tangy curry sauce.

This will serve two hungry noders or four not so hungry ones:

• 2 big onions, chopped
• 4 garlic cloves
• olive oil
• one 400g tin chopped tomatoes
• 250g Ketchup
• salt
• 1 tblspoon sugar, 1tblspoon Oregano
• 1 tblspoon mild curry powder
• 1 tblspoon paprika powder
• 2 large chicken breasts (500g)
• 400g small onions
• 2 green peppers
• 1 red pepper
• Tabasco, Worcestershire Sauce

Fry chopped large onions and finely chopped garlic in one spoonful of olive oil until nicely glazed. Add tinned tomatoes, ketchup, salt and sugar, curry and paprika powder, oregano and simmer for 30 minutes on low heat. In the meantime cube the chicken, peppers and quarter (or halve) the onions to similar size. Put these chunks alternating on 8 or 10 shashlik sticks and fry for 2-3 minutes from all sides in olive oil on high heat. Season the tomato sauce with Tabasco and Worcestershire sauce and pour into a baking dish. Place the shashlik sticks in the sauce (they should be at least covered half way) and bake for about 45 minutes on 200 degrees in a preheated oven on the middle shelf.

Serve with boiled rice and a salad of your choice.

Mahlzeit!