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Island Chicken/h1>
Serves 4
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Ingredients:
- ½ teaspooon sea salt
- ¼ cup flour
- 1 tablespoon red curry, divided
- 1 tablespoon Madras curry powder, divided
- 3 chicken breasts, cut into ¾" pieces
- 2 tablespoons Sylverleaf end blend (or Foothills Blend)
- 2 carrots, sliced
- 2 cans coconut milk
- ¼ cup milk
- 2/3 cup pineapple chunks
- 3 tablespoons pineapple juice
- 2 bananas
- 1 cup berries (rasperries, blackberries or strawberries)
- 1 tablespoon cilantro, chopped
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Steps:
- Combine salt, flour, 1 tablespoon curry paste and 1 tablespoon curry powder in a medium bowl.
- Toss chicken breasts to coat and marinate for 1 hour.
- Heat olive oil in a large pan over medium-high heat.
- Add chicken and cook 2 minutes. Do not turn chicken.
- Flip the chicken. Add carrots, then cook for 2 minutes.
- Add colonut milk, milk and remaining curry paste and powder. Stir well.
- Lower heat to a simmer, then cook for 4 minutes.
- Add pineapple, pineapple juice, bananas and berries and cook for 2 minutes.
- Top with cilantro and serve with rice.
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