Coconut Pineapple Chicken Curry
Ingredients:
For the Curry:
– 1 tablespoon coconut oil (or vegetable oil)
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon chili powder (adjust to taste)
– 500 g (1 lb) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
– 1 can (400 ml) coconut milk
– 1 cup pineapple chunks (fresh or canned, drained)
– 1 cup chicken broth
– 1 tablespoon soy sauce or tamari
– 1 tablespoon lime juice
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
For Serving:
– Cooked rice (white or brown)
– Lime wedges (optional)
– Fresh cilantro (for garnish)
1. Sauté Aromatics:
– Heat the coconut oil in a large pan over medium heat. Add the chopped onion and cook for 3-4 minutes until soft. Add the minced garlic and ginger, and cook for another minute.
2. Add Spices:
– Stir in the curry powder, cumin, turmeric, and chili powder, and cook for 1-2 minutes until fragrant.
3. Cook the Chicken:
– Add the chicken pieces to the pan, and cook for about 5-7 minutes until browned on all sides.
4. Add Liquids and Pineapple:
– Pour in the coconut milk, chicken broth, and soy sauce. Stir to combine. Add the pineapple chunks and bring the mixture to a gentle simmer.
5. Simmer and Season:
– Simmer the curry for 15-20 minutes until the chicken is fully cooked and the sauce has thickened. Stir in the lime juice, and season with salt and pepper to taste.
6. arnish and Serve:
– Serve the curry over cooked rice. Garnish with fresh cilantro and lime wedges if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Servings: 4
