Made with a mild Caribbean stock curry sauce made from apple, bacon, onions and pineapple pieces.
6 chicken portions
1 tbsp plain flour
2 tsp salt
2 tsp mild curry powder
25 g (1 oz) butter
1 tbsp plain flour
2 tsp salt
2 tsp mild curry powder
25 g (1 oz) butter
Sauce:
2 onions, chopped
175 g (6 oz) streaky bacon, chopped
2 tbsp veqetable oil
2 apples peeled and diced
2 tsp mild curry powder
2 tbsp plain flour
2 tbsp tomato puree
400 ml (12 fl oz) chicken stock
225 g (8 oz) can pineapple pieces in natural juice
175 g (6 oz) streaky bacon, chopped
2 tbsp veqetable oil
2 apples peeled and diced
2 tsp mild curry powder
2 tbsp plain flour
2 tbsp tomato puree
400 ml (12 fl oz) chicken stock
225 g (8 oz) can pineapple pieces in natural juice
method
1. Preheat oven 190°C/375°F/gas 5. To make sauce, heat oil in a saucepan, add onion and bacon and fry for 3 - 4 mins. Add apple and curry powder and cook, stirring, for 1 min.
2. Stir in tomato puree and flour. Gradually blend in the stock and bring to boil, stirring continuously.
3. Add pineapple pieces, reserving a few for garnish, together with juice. Cover and simmer for 10 mins.
4. Meanwhile, mix together flour, salt and curry powder. Add chicken and toss to coat.
5. Heat butter in an ovenproof casserole dish, add chicken pieces and fry on both sides to brown.
6. Pour over sauce, cover and cook in oven for 30 mins or until chicken is tender. Serve garnished with pineapple pieces.
If you like spicier food, use a hotter blend of curry powder.
2. Stir in tomato puree and flour. Gradually blend in the stock and bring to boil, stirring continuously.
3. Add pineapple pieces, reserving a few for garnish, together with juice. Cover and simmer for 10 mins.
4. Meanwhile, mix together flour, salt and curry powder. Add chicken and toss to coat.
5. Heat butter in an ovenproof casserole dish, add chicken pieces and fry on both sides to brown.
6. Pour over sauce, cover and cook in oven for 30 mins or until chicken is tender. Serve garnished with pineapple pieces.
If you like spicier food, use a hotter blend of curry powder.
serving amount
serves 6
rate this recipe
6.6
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