Caribbean Chicken

ingredients for 4
about 1 tablespoon cooking oil
~350g or 2 chicken breasts, skinned and cut into large chunks
1½ green peppers, diced
1 large onion, diced
420ml chicken stock
small tin (about 4 rings) sliced pineapple, cut into chunks
3 teaspoons cornflour, mixed to paste with pineapple juice from above
4 teaspoons tomato ketchup
3 teaspoons curry powder
salt and pepper, to taste
1 large or 2 small bananas, peeled and cut into slices

  1. Preheat the oven to 180C.
  2. Heat the oil in a large saucepan or wok, and fry the chicken until coloured on all sides.
  3. Add the onion and peppers, and continue to fry for a few minutes until the onion is starting to soften.
  4. Add the remaining ingredients, apart from the banana.
  5. Stir well and bring to a boil
  6. Transfer to an oven-proof casserole dish, cover, and cook for 1 hour.
  7. Add the sliced banana, and serve with rice.

Top tips:

  • Can be frozen, but banana can go a bit squishy and sauce may separate a little on reheating – still tastes lovely, though!
  • Yes, that says tomato ketchup in the ingredients: it’s a common ingredient in countries where tomatoes are expensive, and comes with an added sweetness.
  • If you don’t already have a pair of kitchen scissors, you should get some! Easiest way to turn pineapple rings into chunks – if you didn’t buy chunks in the first place 😉

caribbean chicken