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Canary Island Curry

This recipe for Canary Island Curry has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

Create a subtly spicy and aromatic dish with the famous Canary Island 'moho picon' sauce.

Ingredients for Canary Island Curry

2 chicken breasts
1 medium onion
1 small red pepper
2 medium green peppers
1 jar salsas de salteras moho picon sauce

How to make Canary Island Curry

  • Canary Island CurryPeel and chop the onion, wash the peppers, remove the seeds and chop.
  • Dice the chicken breasts into bite sized pieces.
  • Heat a little olive oil in a large frying pan, add the onion and cook until soft then add the chicken and cook until browned all over.
  • Add the peppers and cook for a few minutes.
  • Add the jar of moho picon sauce, then bring the pan to the boil and cook for a few minutes.
  • Lower the heat, cover and cook for 20 minutes until the chicken is cooked and the sauce is the required consistency. If it becomes too thick, just add a little water during cooking.
  • Serve with rice or potatoes.

Orce Serrano Hams

Published with permission of Orce Serrano Hams