Thursday, May 12, 2016

Pineapple Coconut Chicken Curry

Curry is fairly easy to make and this is no exception. Dice and brown an onion and a clove of garlic. Cube chicken breasts, salt and flour them. Brown them in the pan with the onion and garlic. When the chicken has a little colour remove it from the pan. It will finish cooking in the last few minutes. If it's left in it will be rubbery. Add diced red and green pepper to the pan. Add a diced stick of celery. Sprinkle 1-2 teaspoons curry powder over the pan and stir to coat everything. Let the vegetables soften and curry powder cook a bit.  Add a can of coconut milk. The pan should be on medium heat and boiling vigorously for a few minutes to cook off the water in the coconut milk. I use a 10 inch frying pan. After a couple of minutes when it's thickened a bit add the chicken. Let the chicken cook for a couple of minutes so the centre is cooked. Add a handful of canned pineapple chunks and a little juice from the can. Taste the curry. Adjust salt and if it doesn't taste good, add more juice to sweeten it. That's it, serve over rice and indulge.

If you don't like or have coconut milk, use tomatoes or tomato sauce instead, tastes great!

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