My cupboards and fridge are getting bare, but I'm too lazy and too busy to go shopping, so I spent all day thinking of what I could make. I decided it was time to get rid of the can of coconut milk, and what better way to do it than make curry!? Yum. My brother spent some time in Thailand, and he loves to cook just as much as I do so he was always learning new recipes. One of my favorite is a coconut ginger chicken recipe, and the other is a pineapple curry recipe. I have no idea how he makes the pineapple curry, but I have made other versions of curry, and I have made the chicken recipe, so I decided I would just combine the two. The result was delicious, but missing the pineapple;) So, when you make this, don't forget pineapple!
Pineapple Chicken Curry
2 chicken breast, cut into slices
1/2 an onion, chopped
5 cloves garlic, minced
1 can of pineapple/1 cup fresh pineapple
1 tablespoon chopped, fresh ginger
1 yellow or red bell pepper, chopped
1 can coconut milk
1 T cumin
1 t tumeric
1 t red pepper flakes, or more for more heat
1 t ground mustard
dash of salt
Cook onion in a pan with some butter and add garlic. After a few minutes, push to the side of the pan and add the chicken. Sprinkle with seasonings and brown. Add ginger, peppers, pineapple, and coconut milk and cover. Cook for about a 1/2 hour. Serve with rice.
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