The dinners I make fall into three categories. I cook some dinners so we don’t starve, most so we get some nutrition, and a few that help us learn about and enjoy different cultures. That is why I love this pineapple coconut and chicken curry. It’s sweet and savory, a dish full of color in the midst of winter, and since it has curry all my kids and especially the two year old love it.
(This recipe comes from a page torn from a magazine with no reference.)
1 1/2 tablespoon Madras curry powder
1 teaspoon turmeric
1 1/2 teaspoon cayenne pepper
1 teaspoon ground ginger
8 large chicken thighs or 4 large chicken legs, legs and thighs separated
4 tablespoons olive oil
1 TB fresh ginger
1 pineapple, peeled, cord and cut into 1 inch cubes
4 cloves garlic, finely chopped
3/4 cup coconut flakes, divided
3/4 cup pineapple juice
2 cans coconut milk
1 cup low sodium chicken broth
1 cinnamon stick, 3 inches long
4 medium sweet potatoes or yams, peeled and cut into 1 inch cubes
1 bunch of cilantro, leaves only, roughly chopped
Salt and fresh ground pepper
Combine the spices in a small bowl. In a shallow container, coat the chicken with the olive oil and half the spices and salt and pepper to taste. Marinate in a Ziploc bag for two hours, chilled. Preheat the oven to 325 degrees. Warm the remaining olive oil in a large oven-safe pot over medium heat. Brown the chicken on both sides in two different batches. Set the chicken aside. Saute the garlic, fresh ginger and 1/2 cup of the coconut flakes, stirring until golden brown. Add the pineapple, pineapple juice, coconut milk, chicken stock, cinnamon stick, remaining spices and sweet potatoes. Stir to combine. Bring to a simmer, then arrange the chicken on top and transfer to the oven, uncovered. Braise for 45 minutes, basting the chicken twice. Remove the cinnamon stick and add salt and pepper. Serve with Jasmine rice, garnish with remaining 1/4 cup coconut and cilantro.
- 1½ tablespoon Madras curry powder
- 1 teaspoon turmeric
- 1½ teaspoon cayenne pepper
- 1 teaspoon ground ginger
- 8 large chicken thighs or 4 large chicken legs, legs and thighs separated
- 4 tablespoons olive oil
- 1 TB fresh ginger
- 1 pineapple, peeled, cord and cut into 1 inch cubes
- 4 cloves garlic, finely chopped
- ¾ cup coconut flakes, divided
- ¾ cup pineapple juice
- 2 cans coconut milk
- 1 cup low sodium chicken broth
- 1 cinnamon stick, 3 inches long
- 4 medium sweet potatoes or yams, peeled and cut into 1 inch cubes
- 1 bunch of cilantro, leaves only, roughly chopped
- Salt and fresh ground pepper
- Combine the spices in a small bowl.
- In a shallow container, coat the chicken with the olive oil and half the spices and salt and pepper to taste.
- Marinate in a Ziploc bag for two hours, chilled.
- Preheat the oven to 325 degrees.
- Warm the remaining olive oil in a large oven-safe pot over medium heat.
- Brown the chicken on both sides in two different batches.
- Set the chicken aside.
- Saute the garlic, fresh ginger and ½ cup of the coconut flakes, stirring until golden brown.
- Add the pineapple, pineapple juice, coconut milk, chicken stock, cinnamon stick, remaining spices and sweet potatoes.
- Stir to combine.
- Bring to a simmer, then arrange the chicken on top and transfer to the oven, uncovered.
- Braise for 45 minutes, basting the chicken twice.
- Remove the cinnamon stick and add salt and pepper.
- Serve with Jasmine rice, garnish with remaining ¼ cup coconut and cilantro.