| CURRIED CHICKEN RECIPE
Curried Chicken (Serves 4)
4 chicken pieces, app. 175g each
1 tsp curry powder or to taste
1 tsp ground ginger
1 can (225g) pineapple chunks
1 green pepper, chopped
salt and freshly ground black pepper
Skin the chicken portions and score the flesh with a sharp knife.
Mix the curry powder and ginger together and rub into the chicken flesh.
Place the chicken in a shallow dish and pour over the pineapple juice from the can.
Marinate for 2 hours in refrigerator.
Put the chicken under a hot grill and cook for about 20 minutes until tender, turning frequently and using the marinade
to baste and prevent the chicken burning.
Put the pineapple chunks, remaining marinade and chopped pepper into a blender and liquidize until smooth.
Pour the puree into a pan and heat through.
Taste and adjust the seasoning.
Place grilled chicken joints on a heated serving dish and pour the sauce over or serve it separately.
Serve with a tossed green salad.