Courtesy of a find at Wegmans, of a Cape Malay Curry sauce pouch! 

Apparently a Cape Malay Curry is a Coconut-Ginger South African curry.

First step...decide what ingredients to add.  Since I have no clue at all as to what South Africans eat, it's up to a bit of experimentation. 

Ingredients:
Cubed up chicken breast
a variety of sweet peppers
Baby Bok Choy
and some dried Paddy Straw mushrooms, which I've never heard of before (and I have at least 3 mushroom books here).

ON TO THE COOKING!!!!!!  (sorry, it's the 2nd blog post this week, and I get carried away).

First step, cut up the chicken breast into neat little dice-sized cubes.  Into a pot of about 5 TBS of olive oil these go.  Some salt and pepper and let those suckers sizzle.  Sizzle suckers, sizzle!.  Once the chicken is mostly cooked through, I take it out, and add the peppers.  Let those suckers sizzle a bit too.  Add the some chopped up Baby Bok Choy, the (now reconstituted mushrooms) and cook that for a minute or so.  Then to add back the chicken and slice open the bag of curry sauce.

Hmm......  smells kind of good!

Better put some rice on. Texmati Rice to be specific.

I put the a lid on the chicken, lower the heat, and wait.  Oh, and cook the rice.

Excelllllllllent!