Ingredients:
Marination:
• 1.425g chicken leg quarter
• ground black pepper
• 2 & ½ tbsp fish sauce
• 1 cup pineapple juice
• 1 large onion
• 5 cloves garlic
• 3 large tomatoes
• 400ml coconut cream
• 1 large carrot
• ¼ cup tomato sauce
• 2 bell peppers
• pineapple chunks
• seasoning powder
• chili powder
• cooking oil
Methods:
Marinate the chicken for 30 minutes.
Separate the marinade sauce and set aside.
Heat the pan and add oil, saute the onion and garlic until fragrant. Next is the tomato, saute until soft.
Add the marinated chicken, set on medium heat.
Cook both sides for 8 minutes. Pour the marinade sauce, cover and cook for 20 minutes.
Pour the coconut cream, stir bring to a simmer.
Add the carrot, tomato sauce and spices. Simmer for a few seconds, then put the pineapple chunks.
When the carrot is soft, add the bell peppers.
Continue cooking until the sauce is reduced.
Pineapple Chicken
