Sometimes you have to cheat and use a jar of ready-made cooking sauce. I suppose I could have made my own curry sauce, but with a limited outdoor kitchen it just seemed like far too much work. And besides, I already had a jar of Sharwoods Jalfrezi sauce lying around from my last trip to England, and I needed to use it up.

Ingredients

• 2 Fresh boneless skinless chicken breasts, cut into 1″ chunks
• Sliced mushrooms
• 1 Large onion, sliced
• 1 Jar of Sharwoods jalfrezi sauce
• Olive oil
• Naan bread

Method

Heat the oil in the skillet and add the sliced onion. Cook for a minute or two, then add the diced chicken. Stir occasionally and continue cooking until the chicken is no longer pink and the onions are turning clear.

Add the sliced mushrooms, and stir in for about 30 seconds. Add the sauce, stir and simmer for 5-10 minutes or until the chicken is thoroughly cooked.

For the naan bread, just wrap a couple of pieces in tin foil and place around the edge of the fire pit for about 10-15 minutes. It doesn’t have to be close to the fire, it just needs to be warmed through.

Serve it with rice if you like. We chose to fill up on naan bread instead of adding an extra carb-load to the meal.