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island hopppp~ping curry chicken

★★★★★ 1
a recipe by
Irisa Raina 9
New Iberia, LA

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.

★★★★★ 1
serves 6
prep time 30 Min
cook time 3 Hr
method Stove Top

Ingredients For island hopppp~ping curry chicken

  • 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

  • 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.

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