1. In a bowl, combine diced chicken (or protein of your choice) with 1 tablespoon of ÍON Oil Organic Curry Spices Mix. Allow the meat to marinate for 30 minutes before cooking.
2. In a large skillet or pot, heat some oil over medium heat. Add the chopped onion, minced garlic, grated ginger, and sliced red bell pepper. Cook until the vegetables are softened, about 5-7 minutes.
3. Sprinkle 2 tablespoons of ÍON Oil Organic Curry Spices Mix over the vegetables and stir well to coat.
4. Pour in the tin of coconut milk and stir to combine. Bring the mixture to a simmer.
5. Add the marinated chicken (or protein of your choice) directly to the sauce. Stir well to combine.
6. Simmer the curry sauce over medium-low heat for about 15-20 minutes, or until the chicken is cooked through and tender.
7. Stir in the mangetouts and chilli Sauce. Cook for an additional 2-3 minutes, or until the mangetouts are tender-crisp.
8. Taste and adjust seasoning as needed. Stir in fresh chopped coriander just before serving.
9. Serve the curry sauce hot with cooked rice and naan bread on the side.