Chicken Pineapple Curry Recipe - Mild international Flavor

Chicken Pineapple Curry Recipe - Mild international Flavor

2 - 15 oz. cans light coconut milk or 1 can heavy coconut milk
1 tbsp curry powder for every kilo chicken
1 Tbsp curry powder
1 tsp ground ginger or 1 thumb size ginger
1 tsp garlic powder or 5-6 cloves garlic
15 oz. can pineapple chunks well drained
1/2 green bell pepper sliced
1/2 red bell pepper sliced
1 1/2 chicken
Cilantro and green onion optional garnish (optional)

1 1/2 cups brown, white or basmati rice

My procedure.
Stir-fry bell pepper and set aside.
Stir-fry onion, ginger, and garlic. Add curry powder and chicken powder, stir, add chicken, and stir.
Add small water, carrots, salt, and pepper, and half the coconut milk,
Simmer for 30 mins until cooked and sauce thickens.
Add pineapple chunks, half the coconut milk, and the bell peppers.
Simmer for 5 minutes or until sauce thickens.
Serve with rice.
Enjoy!
Alternate Procedure:
Cook the rice, as directed.
In a large saucepan or skillet, whisk the coconut milk, curry paste, curry powder, ginger, garlic powder. If your coconut milk has separated in the can, it will become smooth again when it heats up.
Stir in the pineapple, bell pepper slices and pieces of chicken. Let cook for about 15 minutes, allowing the chicken to cook through and the flavors to mingle.
Serve Chicken Pineapple Curry over rice with cilantro and green onion garnish.
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Видео Chicken Pineapple Curry Recipe - Mild international Flavor канала Romulo's Kitchen & Garden