Caribbean Chicken

1 tbs oil
4 boneless chicken breasts, sliced
2 tbs Schwartz Mild Curry Powder
1 tbs cornflour
225g (8oz) tin pineapple slices in syrup, sliced and syrup reserved
50g (2oz) creamed coconut
300ml (1/2 pint) boiling water
1/2 tsp honey
2 tsp tomato purée
1/2 tsp Schwartz Allspice Ground
100g (4oz) red pepper, sliced

1/4 tsp salt

STEP 1

Heat the oil and fry the chicken until browned. Add the Curry Powder and fry gently for another 2 minutes.



STEP 2

Blend the cornflour with a little of the pineapple syrup and then with the rest of the juice. Add this to the pan with the creamed coconut, water, honey, tomato purée and Allspice. Cover and simmer for 20 minutes.



STEP 3

Add the red pepper and salt and simmer for another 5 minutes before serving