Caribbean Chicken


1 tblsp oil
2 chicken joints, skinned
2 oz (50g) cashew nuts
2 oz (50g) onions, chopped
2 oz (50g) mushrooms, chopped
3 oz (75g) green pepper, sliced
salt and pepper
2 tsp cornflour
2 tblsp pineapple juice
10 fl oz chicken stock
2 rings canned pineapple
2 tsp curry powder
2 tsp tomato ketchup
1 medium banana, sliced


1. Heat oil in pan and brown chicken joints.
2. Remove chicken and place in casserole dish with nuts.
3. Brown onions, mushrooms and peppers in pan, add to chicken and season.
4. Blend cornflour with pineapple juice.
5. Pour, with stock, into pan and add all other remaining ingredients (except banana).
6. Bring to boil and pour over chicken and vegetables.
7. Bake in pre-heated oven 180°C/350°F/Gas 4 for 1 hour.
8. Add banana and serve with rice.

M. MacAskill, Dunblane