Hi all,

One of my local BIR does a main dish called Chicken Ray Puree and describes it as a 'delicious dish from Shylet which has succulent pieces of chicken with a very hot flavour'.

It just comprises the meat and sauce (orangy brown) and has no whole additions - chillies, onions etc.

It is absolutely delicious. Has anyone else come across it as I would love to re-create it ?
google produces no results.

regards
Ian

Just finished Andy's base sauce recipe and pretty pleased with the outcome.
1st pic shows it at the start of stage 2 just after being blended and the 2nd pic is the finished sauce.
Andy - Is this how you would expect it to look?