Island hopppp~ping curry chicken

Irisa Raina 9

By
@Irisa

They say you eat with your eyes first, and that is why I always try to present whatever I make in the best possible way.

Normally I would serve this over rice, but sadly when I went to the pantry…no rice so mashed potatoes it was.

This is just one of those dishes that when you get a taste for curry….well you just have to make it.

I just love the sweetness of the coconut with the heat from the curry.

The one thing I love about curry is there are so many variations to the dish!

You are only limited by your imagination.


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Comments:

Serves:

6

Prep:

30 Min

Cook:

3 Hr

Method:

Stove Top

Ingredients

2 good size skinless boneless chicken breasts
2 – 13.5 ounce cans coconut milk “ shake well before opening “
1 – 20 ounce can pineapple chunks heavy syrup “ drained “ reserving the pineapple
1 – 14.5 ounce can fire roasted tomatoes “ drained “ reserving the tomatoes
1 – 4 ounce jar thai red curry paste
1 tablepoon sea salt
1 teaspoon fresh ground pepper
1 small piece of fresh ginger “ peeled and chopped fine “
5 – 7 cloves of roasted garlic “smashed “
½ of a white onion “ cut into small strips “
2 tablespoons chili garlic paste “ optional “
8 small arbol chili pods
1 cup petite frozen peas “defrosted but not cooked”
1 cup of sliced green onions “ for garnish “
¼ cup toasted sweet coconut

Directions Step-By-Step

1
Cut the chicken into bite size pieces.
2
In a large bowl mix the coconut milk, the pineapple syrup, broth from the tomatoes and curry paste, salt, pepper, fresh ginger, garlic, chili garlic paste & white onion, mix well and taste for seasonings. If you want more curry taste now is the time to add it.
3
Put the chicken into a large zip lock bag, pour in the curry marinade and refrigerate for several hours. You and even leave it in the refrigerator overnight! It’s just that much better.
4
When you are ready to cook this, get a large pan and carefully empty all the chicken and sauce into it.
5
Add the reserved pineapple and tomatoes.
6
Add the red chili pods, cover and cook on low for about 2 & ½ to 3 hours. You’ll want the curry sauce to reduce and get very thick.
7
When you are ready to serve the chicken remove the chili pods.
8
Serve with mashed potatoes.
9
Garnish with the sliced green onions.
10
Top with the coconut.

About this Recipe

Course/Dish: Chicken, Potatoes
Main Ingredient: Chicken
Regional Style: Asian