CARIBBEAN CHICKEN serves 2
1 small can pineapple chunks in natural juice
1 large chopped banana
juice of 1 lemon or lime
2 skinned chicken breasts
1 finely chopped small onion
1 teaspoon brown sugar
1 clove garlic, peeled and crushed
2 teaspoons curry powder or paste
½ teaspoon all spice
few drops of tabasco or sambal olek
½ diced red bell pepper
300 mll (½ pint) chicken stock
salt and pepper to taste
Place pineapple (and juice) and banana in a bowl. Add lemon or lime juice.
Dry fry chicken for 3-5 min. until brown. Remove from pan.
Add onion to pan and dry fry until it starts to brown.
Add garlic, curry powder, allspice, Tabasco and red pepper.
Return chicken to pan.
Add stock, pineapple and banana mixture.
Simmer gently for 15 min and season to taste.
Serve on a bed of rice.