thai curry with chicken
Unique twist on a spicy curry.
prep time
5 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 large onion cut into 1 inch chunks
- 1/2 - chicken bouillon cube
- 2 tablespoons canola oil
- 1/4 teaspoon each whole yellow mustard seeds, cumin seeds, and coriander seeds
- 2 cloves garlic
- 1 teaspoon each ginger powder and turmeric powder
- 1 tablespoon yellow curry powder
- 2 medium boneless skinless chicken cut into small pieces and seasoned with salt
- 1 - 14.5 oz can coconut milk
- 1 tablespoon tomato paste
- 2 teaspoons soy sauce
- 8 ounces can pineapple chunks drained
- 1 medium red bell pepper chopped
- - fresh cilantro chopped for garnish
How To Make thai curry with chicken
-
Step 1Place the onion pieces with 1 cup of water in a small pan and boil without a lid until most of the water has evaporated. Puree the onion in a food processor with the half of bouillon cube.
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Step 2Heat 2 tbsp oil in a pan and add the mustard, coriander, and cumin seeds fry on low heat for 2 minutes. Add to the onion puree with the garlic. Puree together.
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Step 3Turn the heat up to medium and add the onion mixture and cook for 15 minutes. Add the ginger, turmeric and curry stir until well mixed. Add the chicken and fry for about 2 minutes.
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Step 4Stir in the tomato paste, coconut milk, and soy sauce. Stir in the pineapple and red bell pepper. Cook until warmed through. Garnish with cilantro
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