CARIBBEAN-STYLE CHICKEN CURRY

This dish works very well with cheaper cuts of chicken on the bone
– thighs, drumsticks or breast – which can often be found in large
mixed packets of roughly eight pieces (including free-range) in the
supermarket.
Chicken x 2 packets of mixed pieces on the bone
1 onion
3 spring onions
1 clove of garlic
1 red chilli
1 small red pepper
1 small green pepper
2 tsp chicken seasoning
1 tsp each of: chilli powder, coriander, allspice, celery salt and garlic
salt
1 tbsp tomato purée
1 x 200 ml carton of pineapple juice
Oil
Butter
Method
1. Remove the chicken skin and put all chicken pieces in a large
non-metallic dish.
2. Mix the chicken seasoning and the rest of the spices together
in a small bowl then coat the chicken pieces and leave covered
in the fridge for at least half an hour, and preferably overnight.
3. Heat plenty of oil in a large, deep-sided pan and quickly fry the
chicken pieces a few at a time until brown on all sides, keeping
the cooked meat warm at the bottom of a very low oven.
4. When all the chicken is cooked, fry the onions, spring onions,
crushed garlic, chilli and chopped peppers in the remainder of
the oil then add the pineapple juice and tomato purée to the
pan and stir well.
5. Put the chicken pieces back in the pan, stir again then cover
and simmer gently for 15–20 minutes until the chicken is
cooked through and the liquid is reduced.
6. Serve with plain boiled rice.