Preparation Time : 30 mins
Cooking Time : 45 mins
Ingredients :
1.5 kg/3lb chicken
salt and pepper
3 tbsp lemon juice
3 spring onions
4 celery sticks
2 green chillies
0.5 pineapple or 425 g/15 oz drained canned pineapple
1 banana (Best if not fully ripe)
40 g/1.5 oz butter
a few drops of Tabasco
fresh Corinda sprigs
150 ml/0.25 pint chicken stock
Preparation :
- Cut the chicken into 12 pieces, then season well with sale, black pepper and 2 tbsp of the lemon juice
- Trim the spring onions and chop. Trim the celery and cut into slices, reserving some of the leaves. Cut the chillies in half, remove the seed and white pith and dice. Peel the pineapple , remove the core (or drain from the can) and cut into bite-size pieces. Chop the banana and mash to a puree with the rest of the lemon juice
- Melt the butter in a large pan. Add the chicken and fry for 10 minutes or until golden. Remove from the pan. Add the prepared vegetables and pineapple to the pan and fry for 3 minutes until softened and browned. Add the banana puree and return the chicken to the pan, season with sale and pepper and Tabasco
- Separate the coriander leaves from the stems. Put some leaves aside for garnishing, finely chop the rest and add to the pan, together with the chicken stock. Bring to boil, cover then simmer for 30 minutes, or until tender. Serve garnished with the reserved celery leaves and the coriander.
Serving Suggestion :
Serve with rice in coconut milk instead of water