Caribbean Chicken Curry

For Caribbean chicken curry, first wash chicken drumsticks, pat dry and skin. Peel and dice the onion. Halve the bell bell pepper, remove the white dividers and seeds, wash the halves and cut into strips.

Heat the oil in a pot. Sear the drumsticks in it vigorously on all sides, remove. Fry the onion and bell bell pepper in the drippings for 4 minutes. In the meantime, drain the pineapple, collect the liquid and fill up with water to 350 ml.

Sprinkle the curry powder over the onion-pepper mixture and sweat briefly. Add the drumsticks again. Add pineapple water and coconut milk, season with salt and pepper and bring to a boil. Simmer without a lid over low heat for 40 minutes, until the meat is tender and the sauce has thickened slightly.

Drain, rinse and drain the beans. Remove the drumsticks from the curry, remove the meat from the bone, cut into pieces and add to the curry with the beans. Simmer for another 5 minutes. Season Caribbean chicken curry with salt, pepper and chili sauce and sprinkle with coconut chips.

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