2 ½ hours Prep.; 30 – 35 minutes Cook Time
6 - 6 oz. chicken portions (I used large chicken breasts)
1 tablespoons curry powder
1 tablespoons ground ginger
salt and pepper
¾ cup pineapple juice
¾ cup fresh orange juice (can use lemon for a change)
1 ½ red peppers, deseeded and cut into wide strips
1 ½ green peppers, deseeded and cut into wide strips
1 tablespoons arrowroot
Score the flesh of the chicken portions with a sharp knife.
Mix the curry powder, ginger and salt and pepper together and rub into the chicken flesh.
Place the chicken portions in a shallow dish and pour over the fruit juices.
Leave to marinate for at least 2 hours in the fridge.
Preheat the grill until hot, place the chicken on a wire rack and cook under the grill for about 25-30 minutes, until tender and golden, turning frequently and using the marinade to baste.
After 20 minutes place the peppers under th grill and coat them in the marinade.
Grill for 3 minutes on each side.
Heat remaining marinade gently in a saucepan.
Mix the arrowroot with a little cold water and add to the marinade.
Stir until thickened, them remove from the heat.
Arrange the chicken on a plate and spoon the sauce over.
Serve with the grilled peppers.
Served with: Spinach Salad and Fluffy Whole Wheat Bread
Source: Recipe Zaar http://www.recipezaar.com/recipe/getrecipe.zsp?scaleto=6&sys=e&id=11663