Hawaiian Chicken Curry
With a lovely combination of ingredients, this tasty Hawaiian Chicken Curry dish is sure to please everyone, becoming your family's favorites
Ingredients
- 1 1/2 tbsp. olive oil tips & tricks
- 3/4 cup red onions, finely chopped
- 3/4 cup red peppers, finely chopped
- 2 large chicken breasts, cubed into bite-size
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 1 tbsp. sesame oil
- 2 tbsp. coconut oil
- 2 large cloves garlic, pressed
- 1 1/2 tbsp. fresh ginger, minced
- 1/2 cup (125 ml) mango chutney see Recipe
- 1 can (13.5 oz./398 ml) coconut milk
- 1 1/2 cups fresh pineapple, cubed
- 2 tsp. curry powder
- 2 tsp. cornstarch (mixed with 1/2 cup cold water)
- 1 tbsp. coconut flakes per plates, for garnish
Directions
- In a large saucepan over medium heat, add olive oil. When it gets hot, add onions and red peppers; cook until soft, about 5 minutes.
- And chicken and season with freshly ground black pepper before adding sesame oil and coconut oil. Cook the chicken halfway thru before adding garlic and ginger.
- When the chicken cubes are no longer pink and nicely cooked, add chutney and stir for a couple of minutes.
- Add pineapple and coconut milk; cook for 2 minutes.
- Add curry and crack more freshly ground black pepper; stir very well and cook for 10 minutes.
- Add the cornstarch mixture and stir until the sauce thickens, about 45 seconds.
- Remove from the heat and serve chicken curry over Herb & Butter Rice and sprinkle with coconut flakes.