Saturday, December 1, 2012
Pineapple Coconut Chicken Curry
This is an extremely easy dish to make despite it's exotic sounding name. For 2 people you need 300gm or about 3/4 lb of chicken cut into 3/4 inch cubes and dusted with flour. Half a can of pineapple pieces, drained and half a can of coconut milk (shake both ends hard before opening. If there are big lumps in it they melt out.) and a quarter red pepper.( I used half a cup of diced mixed sweet peppers Fern froze from the garden) Half a stick of celery and a shallot finely diced. Two tablespoons of curry powder, quarter teaspoon cayenne and half a teaspoon of salt.
Start by putting half a cup of rice on to cook Next I started sweating the shallot and celery. I removed them from the pan and put the chicken in. Once there was a nice sear all over the chicken, add the curry powder and cayenne.Add more oil if it dries out. Add the peppers and pineapple pieces and salt. Stir that up and add the coconut milk. Let it boil down to thicken a bit and finish cooking the chicken. Serve over the rice.
It was absolutely delicious!