Mexican Chicken with Tropical Fruit
Rinse the chicken, pat dry and separate the legs from the thighs at the joint. Cut the pineapple into pieces, and peel and slice the banana. Peel and finely chop the garlic and the onion. Scald the tomatoes in hot water, rinse in cold water then peel, remove stems and cut into cubes.
Fry the chicken in hot oil on all sides. Remove from the pan and then add the garlic and onion and sauté briefly. Add the pineapple, bananas and curry. Deglaze the pan with the broth, add the tomatoes and the chicken, and let simmer half-covered for about 25 minutes over low heat.
If necessary, add some extra broth, stir and reduce. Add the cilantro and season with salt, pepper and Tabasco. Serve garnished with cilantro.