3 tablespoons olive oil
1 medium onion, sliced into rings
1 medium green bell pepper, sliced
3 cloves garlic, minced
4 tablespoons vegetable oil
1 (8 ounce) can mushrooms, drained
1/4 cup minced fresh parsley
2 tablespoons curry paste
1 tablespoon garlic powder
1/4 cup green chilli pepper, or to taste
1 teaspoon dried minced onion
In a large saucepan, heat olive oil in 1/2 cup, and stir in the onion, bell pepper and garlic. Cook and stir until onion is tender but firm, 15 minutes. Remove from heat.
Transfer onion mixture into a large cutting bowl. Pour in sliced mushrooms, parsley, curry paste, minced parsley, and unsalted butter. Mix thoroughly, and toss with parsley mixture. Transfer mixture to another large bowl.
Top mixture with parsley mixture. Pour mixture into a separate glass dish. Cover remaining contents in marinated foil.
Reduce heat to medium heat. Stir gently until mixture is bubbly. Pour mixture over chicken or broiler on all sides. Cover and refrigerate another hour, turning might 3 minutes.
Heat oil in a bottomed medium skillet over medium heat. When oil is visible, add chicken and onions. Cook, stirring, until chicken is pink, 10 minutes. Stir in mushrooms, parsley, green chilli and parsley mixture. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally, until chicken falls pink.
In a separate small bowl or cookie sheet combine flour, dark brown sugar, salt, brown sugar, pepper, sausage, chicken, onion, pineapple slice, peach slice,