Remember that pineapple-marinating-in-rum that I played around with a few weeks ago? Well, last night we enjoyed the rummy fruit of our labors on that particular experiment as a part of a delicious Pineapple Coconut Chicken Curry. And it was WOW.
I’m sure that this recipe would also work with fresh pineapple that hasn’t been soaking in rum for 4 weeks, but this is definitely worth a try.
Pineapple Coconut Chicken Curry
- 3 pounds of boneless, skinless chicken breast, sauteed and diced
- 2 cans of coconut milk
- 3 T. red curry paste
- 2 t. turmeric
- 2 T. curry powder
- 2 T. sugar
- 1 t. salt or to taste
- 2 medium onions (I used one red onion and one yellow onion)
- 2 T. minced garlic
- 2 T. olive oil
- fresh pineapple cut up into chunks (I used the rum-soaked pineapple for this)
- 1/2 c. unsweetened coconut
- 1 ½ c. water
- basmati rice, cooked
- fresh spinach leaves, washed
Saute chicken and chop into 1″ chunks. While the chicken is cooking, whisk together the coconut milk, curry paste, curry powder, turmeric, salt, water, and sugar.
Once the chicken is cooked through, pour the coconut milk mixture over the chicken. Stir in the pineapple chunks and the shredded coconut. Simmer for 8-10 minutes.
Serve over basmati rice and fresh spinach.
This made a very large batch of curry that fed six adults and had enough leftovers to feed five adults lunch the next day. In my book, that is a highly successful meal. If you don’t want that much curry, you can cut everything in half and end up with a great dinner.
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