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MAGAZINE - MARCH 2013
Ingredients:
2 tablespoons of vegetable oil
2 large onions, finely sliced
3 cloves of garlic, crushed
1 tablespoon of grated fresh ginger
1 tablespoon of madras curry powder
1 large fresh free-range chicken, cut into 12 pieces (bone in, skinned)
1 fresh pineapple, peeled, cored and cut into chunks
1 can of chopped tomatoes
1 tablespoon of hot pepper sauce (or to taste)
1 tablespoon of honey
1 can of coconut milk
1 cup of chicken stock
A handful of chopped cilantro leaves
1 generous tot of rum
Salt to taste