I picked up a mostly yellow green pepper, two chicken breasts and headed home. First I put rice on to cook then turned to the main dish.
2 tsp curry powder
1 onion diced
1 stick celery diced
1 carrot sliced thinly
1 green pepper diced
1/4 cup frozen green peas
1/2 cup pineapple chunks - chunks work better than tid bits
1 tbsp of juice from can of pineapple
1 can coconut milk
2 chicken breasts diced, salted and floured
1 dried chili pepper - optional
In a 12" frying pan sweat the onion then add the chicken. Get a sear all around the chicken then add the carrot, celery, green pepper, peas, juice and curry powder. Cook a few minutes to soften vegetables. Pour coconut milk over all and keep the heat up to boil off the excess water. Once the curry has thickened add the pineapple chunks and let them heat up before plating on Basmati rice.
Fern remarked several times while eating that this curry was particularly delicious.