island hopppp~ping curry chicken

Name: Island hopppp~ping curry chicken
Prep time: 30 min
Cook time: 3 h
Yield: 6
Cuisine: Asian
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

(1 RATING)

32 Pinches 28 Photos

Irisa Raina 9

New Iberia, LA

Updated on Sep 5, 2013

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.

Rate

prep time 30 Min

cook time 3 Hr

method Stove Top

yield 6 serving(s)

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

How To Make island hopppp~ping curry chicken

Step 1

Cut the chicken into bite size pieces.

Step 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.
Step 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.
Step 4

When you are ready to cook this, get a large pan and carefully empty all the chicken and sauce into it.
Step 5

Add the reserved pineapple and tomatoes.
Step 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.
Step 7

When you are ready to serve the chicken remove the chili pods.
Step 8

Serve with mashed potatoes.
Step 9

Garnish with the sliced green onions.
Step 10

Top with the coconut.
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