Hawaiian Curried Chicken with Pineapple Salsa
- Total Time
A wonderful culinary trip to the tropics. For more heat, use hot curry powder and sauté a fresh chopped chili pepper with the ginger.
cooking spray3 spray(s)
peanut oil2 tsp
ginger root2 tsp, finely minced
uncooked onion(s)1 large, chopped
curry powder1 Tbsp, mild-variety recommended
sea salt½ tsp
uncooked boneless skinless chicken breast(s)1 pound(s), cut into 1- to 1 1/2-in chunks
light unsweetened coconut milk1 cup(s)
pineapple2 ½ cup(s), diced
uncooked shallot(s)¼ cup(s), minced
cilantro¼ cup(s), fresh, minced
shredded coconut meat¼ Tbsp, toasted
- Coat a large skillet with cooking spray; set over medium heat. Add oil; heat until oil starts to shimmer. Add ginger and onions; sauté until onions turn translucent and start to caramelize, about 5 to 7 minutes. Add curry powder, salt and sugar; cook, stirring, until curry becomes fragrant, about 1 minute.
- Push vegetables to side of skillet and sauté chicken until lightly browned, about 1 to 2 minutes. Add coconut milk and reduce heat to low; simmer, partially covered, stirring occasionally, until chicken is done, about 20 to 30 minutes.
- Meanwhile, to make salsa, combine pineapple, shallots and cilantro; toss well to coat
- To serve, top chicken with salsa and sprinkle with coconut; sprinkle with salt if desired. Yields about 3/4 cup chicken, rounded 1/3 cup salsa and 2 teaspoons coconut per serving.