Island hopppp~ping curry chicken

Irisa Raina 9


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.

pinch tips: How to Quarter a Chicken





30 Min


3 Hr


Stove Top


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

Cut the chicken into bite size pieces.
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.
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.
When you are ready to cook this, get a large pan and carefully empty all the chicken and sauce into it.
Add the reserved pineapple and tomatoes.
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.
When you are ready to serve the chicken remove the chili pods.
Serve with mashed potatoes.
Garnish with the sliced green onions.
Top with the coconut.

About this Recipe

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