In the mood for something spicy?! One of Joel's faves was curry. I loathed making it with its 256 ingredients, and to be honest, the 3 times I cooked it in the last year, I hated it. I didn't like the after taste, but I made the same stinking recipe over and over... why?! Love. Hahaha but for real, I didn't love it.
Freddie had been asking for it for a few weeks now. Today I surprised him when he found out that it was on the menu. However, I tried a new recipe! And... I've changed my mind. It's still not one of my favorite cuisines but I loved this and I made it my own. I used what I had and added some Young Living Vitality Oils in replacement for some spices and herbs. It was delish.
You can make this recipe less spicy by lessening the amount or taking out the red pepper and cumin.
Pineapple Coconut Chicken Curry
4 tbsp coconut or olive oil
1 medium onions chopped
4 cloves garlic minced
2 tbsp fresh grated ginger OR 1/2 tsp of ground ginger and 2 drops Ginger Young Living Vitality Oil
1 Tbsp ground coriander
2 tsp garam masala
1 ½ tsp ground cumin
1 ½ tsp ground cardamom
1 ½ tsp turmeric
1 tsp crushed red pepper flakes
¾ tsp cinnamon or 1 drop of Cinnamon Bark Young Living Vitality Oil
2 Tbsp salt
½ tsp black pepper
14 oz can crushed or stewed tomatoes (your preference)
1 cup coconut water
13 oz canned coconut milk
4 skinless boneless chicken breasts chopped into bite-sized pieces
1 bag of frozen peas (and carrots if you want)
1 1/2 cup chopped frozen pineapple
1 tbsp corn starch
1 batch cilantro chopped (optional)
Basmati Rice (made according to package)
Using the sautée setting on your instant pot heat oil.
Once hot, add the onions and cook until caramelized.
Add the garlic and ginger and cook until fragrant.
Add all spices, stirring intermittently and cook about 2 minutes.
Add the coconut water to deglaze the pot.
Add the coconut milk, tomatoes, peas, carrots, and pineapple.
Add chicken and pressure cook- thawed chicken breasts for 7-9 mins (depending on thickness) or frozen breasts for 15 mins.
Quick release and remove chicken and large pieces of food. Set aside.
Thicken sauce with corn starch (premix with 2 oz of cold water and then add to hot curry mix).
Serve over rice, topped with cilantro.
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