This “Coconut curry chicken” dish needs a little bit of preparation ahead of time; either the evening before or in the morning of the same day. But believe me – it is worth the wait.
You can adjust the amounts of the ingredients based on how much you like the spiciness and the sweetness. You can double the ingredients or even completely leave them out. When using chili, you can discard only the seeds for a milder taste. But if you do it like I did it, I can assure you that it will not be too spicy. The coconut flavour will help you to taste the heat of the dish.
The ingredients you will need:
- 350-400 g chicken (breasts or medallions)
- 200 ml coconut milk (in a can)
- 2 garlic cloves
- 2 onions
- 3 chilis
- a piece of ginger
- 1 lime
- 2 slices of pineapple
- olive oil (or ghee)
- salt, pepper
Prepare the marinade for the chicken. In a bowl mix the chopped garlic, ginger and chili, the squeezed lime juice, some olive oil, salt, pepper and the coconut milk. I always use the full-fat coconut milk. It makes the dish creamier.
I usually pour the marinade in a plastic bag with a zipper. It is easy and everything stays clean. After you did that, add the chicken to the marinade and marinate it overnight or for a couple of hours; if you’re doing it in the morning.
Time for lunch. Heat the olive oil or ghee in a pan, add the chicken (save the marinade in the bag) and cook till golden-brown on all sides. Add the chopped onions and the pineapple. I cut it in cubes. Cook for a couple of minutes, until the onion becomes softer. Then add the marinade, that you left in the plastic bag. Give it a stir, cover it, lower the heat and cook for 5 minutes or until everything is soft and the chicken is cooked through.
Serve the “coconut curry chicken” with some mint leaves, yoghurt and black pepper dip.
Serve and enjoy!
