2 boneless chicken breasts
1/2 cup rice
few drops lemon juice
pinch of salt
1 tsp canola oil
1 tsp salt
1 tsp flour
1 green pepper
1 stick celery
a few snow peas or frozen - cleaning out the fridge, curry is good for that
1/2 cup drained pineapple pieces
1/4 cup cashews - for crunch, any nuts will do
2 tsp curry powder - I like Sun brand Madras Curry Powder, I don't like bulk bin at Save On
398ml can coconut milk
few drops sesame oil
Put the rice with the lemon juice, salt and oil and put two plates in the oven to warm.
Dice the chicken into bite size pieces, then salt and flour them. Finely dice the onion. Dice the green pepper, slice the carrot, slice the celery and cut the ends off the peas. Get all the prep work finished before starting cooking and things will go far better.
Add canola oil and the onion to a large deep frying pan. Get some golden colour on the onion and add the celery. Add the green pepper. When the pepper starts to soften add the peas. Toss the peas for half a minute and empty the pan into a bowl on the side. If frozen peas add later with coconut milk.
Add more canola oil and put the chicken in the pan. Keep adding oil so the pan doesn't get dry. Get a light sear on the chicken pieces then sprinkle the curry powder over the meat. Toss it quickly and remove the meat to the bowl.
Add the coconut milk and carrot to the pan. Bring to a boil and boil hard to reduce the coconut milk. I want a sauce not a soup. Halfway down add frozen peas if using them. When the coconut milk has been reduced to less than half it's volume add cashews and pineapple pieces. Add the bowl of par cooked ingredients. Add the sesame oil. Toss and finish cooking the chicken pieces. Plate over the rice.
This was really delicious.