Pineapple Coconut Chicken Curry is one of my new favorite dishes, and I made it sans recipe! That’s impressive because I’ve also never made curry before. So it’s not authentic of anything fancy shmancy, but it has flavor. I can’t wait to experiment with more curries.
Keep in mind that since I didn’t follow a recipe or write down exactly what I did, this may come out slightly differently. So don’t blame me, you were warned. For the record I have made it twice now and it was delicious both times.
Pineapple Coconut Chicken Curry
2 cups brown rice
3 cups water
1 pound chicken, cubed and cooked
14 ounce can coconut milk, 1/2 cup reserved (not the light variety, you need the cream)
14 ounce can pineapple chunks
3-5 teaspoons Muchi curry powder (found at PCC or Whole Foods, you could substitute other curry powders/pastes too)
1-2 cups chopped green veggies (I use broccoli and green beans, green peas are also tasty)
1/2 teaspoon salt
Salt and pepper for rice
Red pepper flakes
1. Put rice and water in a pot, bring to a boil and then simmer with a lid on for 20 minutes. Turn the heat off and leaved the lid on for another 10 minutes. You could also use a rice cooker.
2. While the rice is cooking, put cooked chicken, pineapple (juice and all), coconut (cream too), curry powder, and salt in a wok or deep frying pan. The amount of curry powder is flexible, depending on how much spice you want. I reccommend adding at least 3 teaspoons. Let it all simmer for 5 minutes.
3. Add the vegetables and simmer for another 5 minutes. You can also add as much of the red pepper as you would like at this point depending on your taste.
4. At this point I like to add a little cornstarch (2 teaspoons mixed with a little cold water) because I like a little thicker sauce but I don’t like to take the time to reduce it. Just don’t add too much or you won’t have any sauce to seep into the rice.
5. Mix the reserved 1/2 cup coconut into the rice and a little salt and pepper. Serve the curry over the rice.
Other additions: unsweetened coconut flakes and bell peppers added at Step 3.[/print_this]
See? Not too hard. Feel free to tweak the heck out of it, and let me know what changes you make or could suggest. I want to make this a perfect, easy, go-to recipe.
To make this a more frugal recipe, buy coconut milk and curry powder at an Asian grocery. Asian products are really overpriced in most grocery stores.
Go, go, go!