island hopppp~ping curry chicken
(1 rating)
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 rating)
yield
6 serving(s)
prep time
30 Min
cook time
3 Hr
method
Stove Top
Ingredients For island hopppp~ping curry chicken
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2 good size skinless boneless chicken breasts
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2 – 13.5 ounce cans coconut milk “ shake well before opening “
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1 – 20 ounce can pineapple chunks heavy syrup “ drained “ reserving the pineapple
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1 – 14.5 ounce can fire roasted tomatoes “ drained “ reserving the tomatoes
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1 – 4 ounce jar thai red curry paste
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1 tablepoon sea salt
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1 teaspoon fresh ground pepper
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1 small piece of fresh ginger “ peeled and chopped fine “
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5 – 7 cloves of roasted garlic “smashed “
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½ of a white onion “ cut into small strips “
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2 tablespoons chili garlic paste “ optional “
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8 small arbol chili pods
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1 cup petite frozen peas “defrosted but not cooked”
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1 cup of sliced green onions “ for garnish “
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¼ cup toasted sweet coconut
How To Make island hopppp~ping curry chicken
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1Cut the chicken into bite size pieces. -
2In 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.
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3Put 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.
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4When you are ready to cook this, get a large pan and carefully empty all the chicken and sauce into it.
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5Add the reserved pineapple and tomatoes.
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6Add 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.
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7When you are ready to serve the chicken remove the chili pods.
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8Serve with mashed potatoes.
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9Garnish with the sliced green onions.
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10Top with the coconut.
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