Basic HTML Version
MARCH 2013 -
SEXY X2
MAGAZINE -
45
Juan Cucaz
Chef
Method:
Heat the oil in a large cooking pot until very hot. Add the onions and stir-fry until
they are soft. Add the garlic and ginger and stir. Add the curry powder and stir well.
Add the chicken pieces and fry until they are all seared. Add the pineapple and
tomatoes and stir. Add the hot pepper sauce, honey, coconut milk and stock. Stir well
and bring to a boil, then simmer on a low heat for about 40 minutes, or until the
meat is succulent. Add the coriander and rum just prior to serving. Salt and pepper to
taste.
Serving:
This dish is excellent served with rice & peas, fried plantain chips and
baked sweet potatoes (all three if you are
hungry)