Chicken Curry with Pineapple Recipe

Ingredients:

  • 1 cup or can coconut milk (gata)
  • 2-3 teaspoons fish sauce (patis)
  • 1 tablespoon packed brown sugar
  • 1 cup chicken stock
  • 4 chicken thighs or breast, cut into small size
  • 1/2 cup frozen peas
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped carrot
  • 1 tablespoon cornstarch
  • 2 tablespoons chicken stock
  • 3/4 cup chopped fresh pineapple
  • 2 teaspoons curry powder
  • 1 teaspoon curry paste

Directions:




  1. Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, for about 2-3 minutes.
  2. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.
  3. Put the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce.
  4. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.
  5. Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.

Foody Fact:

The word curry comes from the Indian word kari, which means “sauce”. Over time, curry has come to refer to a variety of spicy, hot sauce-based specialties of East Indian origin.

 

Source Image: http://shescookin.com/

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