I was sent 4 different Capsicana sauces to trial. You can use them as a standard stir in sauce but if you go to their website you can get all kinds of recipes based around their sauces.
I wanted to try the most mild sauce: chilli and lemon, as we aren’t huge spicy food eaters and I wanted to test the heat before I set my mouth on fire. I liked the look of their Peruvian spiced prawns in cream sauce but I already had chicken out for dinner and didn’t have any cream or half the fresh vegetables so I kinda based my recipe on theirs but then it went off in its own direction! I have also put it in video form if you prefer.
- Chicken breast
- Red onion
- Fresh ginger (thumb nail sized piece)
- Coconut milk
- Capsicana chilli and lemon sauce
- Tinned mango
Brown off the chicken, and add the diced onion, ginger and mango. Fry all until chicken is thoroughly cooked.
Stir in the tin of coconut milk and add Capsicana Sauce, season to taste.
Bring to the boil and then leave to simmer until sauce is reduced, approx 20 mins.
Serve with rice, or add some new potatoes at the same time as the coconut milk and they will cook while it reduces.
Absolutely delicious recipe, 5/5 from my 9 year old, the youngest won’t eat anything with sauce so you will never win him over lol
*note, item was provided free for the purpose of this review, this has not effected my opinions.