Notes

Fish
1 tbsp vegetable oil
1 large onion, chopped
1 garlic clove, chopped
1-2 tbsp Madras curry paste (we used Patak's)
400g can tomato
200ml vegetable stock
sustainable white fish fillets, skinned and cut into big chunks

Prepare
Heat the oil in a deep pan and gently fry the onion and garlic for about 5 mins until soft. Add the curry paste and stir-fry for 1-2 mins, then tip in the tomatoes and stock. Bring to a simmer, then add the fish. Gently cook for 4-5 mins until the fish flakes easily.

Chicken
Ingredients
Peri Peri Marinade:
1/2 cup olive oil
1/4 cup lime juice
1 tablespoon red wine vinegar
6 cloves garlic, minced
2 tablespoons smoked paprika
2 teaspoons crushed red pepper flakes (or more if you like it spicier)
1 teaspoon kosher salt
½ teaspoon black pepper
Also:
4 chicken breasts (I used skinless and boneless)
Salt and pepper to taste (see notes)
2 tablespoons butter
1 tablespoon olive oil
2 cups bell peppers, chopped (I used red, yellow and green)
1 cup heavy cream
Fresh parsley chopped to garnish (optional)

Instructions
Make the peri-peri marinade: place all the ingredients in the bowl or small jar and mix until well combined.
Season chicken with salt and pepper to taste, if desired. Note: I didn't add any extra salt or pepper because the marinade has plenty of flavors.

Place the chicken in a large container or sealable plastic bag. Add the peri-peri marinade and move the chicken around until well coated with the marinade. Refrigerate for 30 minutes at least, or overnight. Reserve marinade.
Heat a skillet over medium-high heat. Add butter and oil. Place chicken in the skillet and cook thoroughly until it reaches 165°F and nice golden color. Remove chicken from the skillet and set aside.
In the same skillet sauté the peppers for 2 – 3 minutes over medium-high heat. Add reserved marinade and bring to boil; cook for 3 minutes. Reduce heat to medium-low. Add heavy cream. Mix until well combined. Return chicken and any juices to skillet; bring to boil. Coat the chicken with the sauce. Simmer uncovered until the chicken is heated, about 3-5 minutes.
Sprinkle with parsley, if desired. Serve.