Monday, June 24, 2013

Pineapple coconut chicken curry with basil


It was time to get back into the kitchen. We've been chaotic playing catch-up with projects and people, so I insisted on dinner made at Cocina Candelaria. Here's my modified version of a super-easy weeknight chicken dish.

Pineapple Coconut Chicken Curry

1 1/2 lbs. boneless skinless chicken breast, cut into bite-sized pieces
1 1/2 tsp. of your favorite curry powder blend 
1/2 tsp. of salt (I used a flaked sea salt)
1 red bell pepper, cut into strips 
1/2 of a large ripe pineapple, peeled, cored and cut into 1/2 to 3/4 inch pieces
1 large serrano chile, minced
1 can coconut milk
1 Tbsp. dark brown sugar
About 6 large basil leaves, torn 

To make:

Put chicken, curry powder and salt in a large ziplock bag and smoosh around to marinate. Overnight is best, though you can just leave it on the counter for a bit to come up to temperature and let the flavor begin to sink in.

Heat large pan to medium-high and add your oil of choice. I used this lovely coconut oil since it's so popular and it fit thematically anyway.


Saute chicken until it caramelizes, stirring occasionally, for about 5 minutes. Turn heat to medium and cook it for another 3 minutes. Remove and put in covered dish. 

Now turn the heat back up and saute red pepper, pineapple and serrano. You'll know when it's done because the pineapple will begin to caramelize and it will all smell great.


Add chicken and its juices back to pan. Add coconut milk and brown sugar; stir gently. Let it bubble. If needed, add cornstarch-water mix to thicken.


Serve over brown rice, with fresh basil torn over the top. YUM!!

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