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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Give chicken a caribbean twist with a lovely coconut curry sauce. Ingredients:
1 tablespoon oil |
4 boneless chicken breasts, sliced |
2 tablespoons mild curry powder |
1 tablespoon cornstarch |
1 (8 ounce) can pineapple slices in syrup, sliced and syrup reserved |
2 ounces creamed coconut |
1 1/4 cups boiling water |
1/2 teaspoon honey |
2 teaspoons tomato paste |
1/2 teaspoon ground allspice |
4 ounces red peppers, sliced |
1/4 teaspoon salt |
Directions:
1. Heat the oil and fry the chicken until browned. Add the curry powder and fry gently for another 2 minutes.
2. Blend the cornstarch with a little of the pineapple syrup and then with the rest of the juice.
3. Add this to the pan with the creamed coconut, water, honey, tomato paste and allspice.
4. Cover and simmer for 20 minutes. Add the red pepper and salt and simmer for another 5 minutes before serving.
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