Wednesday, August 24, 2011

My version of Coconut ChickenCurry

So yesterday, I finished up making a batch of chicken stock, and with the chicken from that stock I made Chicken Tacos. There was enough meat for two more meals. Tonight I used part of it to make a Coconut Chicken Curry.

Coconut Chicken Curry

1/2 onion
1 small bell pepper
3 cloves garlic
1 1/2 cups fresh cut up pineapple
1 tbsp butter
1 tbsp lard/coconut oil
1 tbsp flour
1 can of coconut milk
2-3 tbsp curry powder
salt and pepper to taste
1 cup shredded cooked chicken

Saute diced onion and bell pepper in lard or coconut oil. When onion starts to soften (about 10 minutes) add garlic and pineapple. Then put about a tbsp of butter in the skillet followed by the flour. Stir the flour in until it coats the vegetables and fruit. Add coconut milk and stir until the sauce thickens a bit. Last put in the curry and chicken and cook until chicken is heated through.

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