West Indian Chicken
|Chicken pieces||750 Gram, skins removed|
|Curry powder||1 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Ground cardamom||1⁄4 Teaspoon|
|Chili powder||1 Pinch|
|Garam masala||1⁄4 Teaspoon|
|Canned unsweetened pineapple chunks||400 Gram, drained and liquid reserved|
|Green capsicum||1 , chopped|
|Freshly ground black pepper||1|
1.Score chicken pieces with a sharp knife.
Combine curry powder, ginger, cumin, cardamom, chilli and garam masala and rub well into chicken pieces.
2.Place chicken in a shallow glass dish.
Pour over reserved pineapple liquid and marinate for 2 hours.
Remove chicken and grill slowly, turning and basting frequently with remaining pineapple liquid until tender.
3.Place pineapple pieces, any remaining liquid, capsicum and pepper to taste in a food processor or blender and process until smooth.
Transfer to a saucepan and heat gently.
To serve, place chicken on a serving platter and spoon over sauce.