I got some fantastic chicken breasts at Corti Brothers today. Perfect for this dish
I had coconut milk but forgot to buy fresh pineapple so canned did the job just fine.
I used some pita bread to dip into this fragrant, herbalicious and spicy sauce. Basmati rice would be great with it as well.
The chicken was tender...the dish was fresh. I like it "hot" so added more peppers.
Isn't this an Indian dish? There are Jews in India. They were a wondering people.
Ingredients: Serves 4
4 chopped garlic cloves
1 tsp chopped fresh ginger
2 or 3 chopped fresh chilies (I used jalapeno)
1/2 bunch freshly chopped cilantro (save some for garnish)
1 chopped onion
1 lemon..juice of
1/2 tsp of ground cumin
1/2 tsp of curry powder
2 pinches of ground clove
a pinch of cinnamon
lg pinch of ground coriander
1 large skinned chicken breast, cut into bite sized pieces (or 2 smaller ones)
2 TBS vegetable oil
1 cup chicken stock
1 cup coconut milk
1 TBS sugar
1/4 pineapple, peeled and chopped (or use a small can already chopped..and drained)
2-3 sprigs of fresh mint, sliced thinly
salt to taste
Puree the garlic, ginger, chillies, fresh cilantro, onion, lemon juice, curry powder, cumin, clove, ground coriander, and salt using a food processor.
Toss the chicken with about 2 TBS of this mixture and set the chicken aside.
Heat oil in pan and add remaining spice mixture and mix till if forms a paste...on med. high.
Stir the stock, cinnamon, coconut milk and sugar to the pan..bring to boil then reduce to simmer.
Stir the chicken into the sauce and cook for 2 minutes. Stir in the mint and the juice of 1/4 of a lemon. Taste...add more salt, lemon, or mint if needed. **you could also cut up half a banana and stir that into the sauce until it melts. the recipe also called for golden raisins but we don't like those so left them out.
Be sure to check out what my fellow blogger buddies have cooked up from Marlena's Jewish Cooking today. Eileen at Just the Two of Us and Shankari at Sacramento Spice.