A vibrant dish of chicken cooked with pineapple, creamy coconut milk, and aromatic spices in one pan.
# Components:
→ Protein & Produce
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 red bell pepper, sliced
06 - 1 cup fresh pineapple, cut into chunks
07 - 2 tablespoons vegetable oil
→ Liquids & Canned Goods
08 - 1 can (14 fl oz) full-fat coconut milk
09 - 1/2 cup chicken broth
10 - 2 tablespoons soy sauce or tamari for gluten-free
11 - 1 tablespoon fish sauce, optional
12 - Juice of 1 lime
→ Spices & Seasonings
13 - 2 tablespoons curry powder
14 - 1 teaspoon ground turmeric
15 - 1/2 teaspoon chili flakes
16 - Salt and pepper to taste
17 - Fresh cilantro for garnish
# Directions:
01 - Heat vegetable oil in a large deep skillet over medium-high heat. Add chicken pieces and brown on all sides for 4-5 minutes. Transfer to a plate and set aside.
02 - In the same pan, add chopped onion and sliced bell pepper. Sauté for 3-4 minutes until softened. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Sprinkle curry powder, turmeric, and chili flakes into the pan. Stir constantly for 30 seconds to release the aromatic oils from the spices.
04 - Return the browned chicken to the pan. Add pineapple chunks and stir well to coat with the spice mixture.
05 - Pour in coconut milk, chicken broth, soy sauce or tamari, and fish sauce if using. Stir thoroughly to combine all liquids and distribute ingredients evenly.
06 - Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cover and cook for 15-18 minutes, stirring occasionally, until chicken is fully cooked through and sauce has slightly thickened.
07 - Remove from heat and stir in lime juice. Adjust seasoning with salt and pepper to taste. Garnish with fresh cilantro and serve hot with steamed jasmine rice or coconut rice.
