PINEAPPLE & COCONUT CHICKEN CURRY         Serves 3-4

Ingredients :

2 tbsp sunflower oil

1 large onion, half chopped fine, half left chunky

a pinch of sea salt

2 garlic cloves, chopped

1 small sweet potato, cut into 1cm dice

4 chestnut mushrooms, quartered

1 green pepper, cut into 1cm dice

3 skinless, boneless chicken breasts, cut into chunks

2 tsp ground coriander

1 tsp ground cumin

2 tsp Garam Masala, divided into two

2 tsp mild curry paste

200ml chicken stock

400ml coconut milk

200g fresh pineapple cut into 1cm dice

2 tbsp fresh coriander, chopped and divided into two

1 tbsp coconut powder (optional).

Method :

1.  Heat the sunflower oil in a deep frying pan or wok.  Add all the onion and a pinch of sea salt and gently fry until the smaller pieces are golden brown and the larger pieces transparent.  This should take around 10-15 minutes.

2.  Add the garlic, sweet potato, mushrooms and green pepper and continue to fry until the mushrooms are beginning to soften.

3.   Move the vegetables to the outside of the pan and add the chicken to the centre.  Increase the heat slightly and fry the chicken until most sides of each chunk are whitened.  The vegetables will mix in as you turn and fry the chicken.

4.  Add the ground coriander, cumin, 1 tsp Garam Masala and the curry paste.  Stir to combine.

5.  Add the chicken stock and stir to combine.  Bring to a gentle boil, cover the pan and cook for 10 minutes or so, or until the sweet potato is softened but not cooked through.

6.  Remove the lid and, stirring occasionally, allow the liquid to reduce by two thirds.

7.  Add the coconut milk and stir to combine.

8.  Add the pineapple, half the fresh coriander and the coconut powder (if using it).  Bring to a gentle boil, but stir gently and more regularly to avoid the mixture catching on the pan.  Continue to cook while the sauce reduces, until it reaches your preferred consistency.

9.  Add the remainder of the fresh coriander and the last tsp of Garam Masala.  Stir through and serve on fluffy Basmati rice, with naan bread for dipping.

From : http://jennyeatwellsrhubarbginger.blogspot.co.uk