Pineapple & Coconut Chicken Curry

Name: Pineapple & Coconut Chicken Curry
Ingredients: 2 whole Chicken Breast; 1 Tablespoon Vegetable Oil; 1 whole Medium Onion, Diced; 3 cloves Garlic, Minced; 1 teaspoon Ginger, Minced; 1/2 cubes Chicken Bouillon; 2 Tablespoons Madras Curry Powder; 3/4 cups Coconut Milk; 1 cup Pineapple, Chunks; 2 whole Carrots, Shredded; 1 whole Red Bell Pepper, Sliced; 1/4 cups Cilantro, Chopped; 1/2 packages Rice Noodle Sticks

13 ingredients

9 steps

Ingredients

2 whole Chicken Breast
1 Tablespoon Vegetable Oil
1 whole Medium Onion, Diced
3 cloves Garlic, Minced
1 teaspoon Ginger, Minced
1/2 cubes Chicken Bouillon
2 Tablespoons Madras Curry Powder
3/4 cups Coconut Milk
1 cup Pineapple, Chunks
2 whole Carrots, Shredded
1 whole Red Bell Pepper, Sliced
1/4 cups Cilantro, Chopped
1/2 packages Rice Noodle Sticks

Directions

1

Heat a large pot at medium-high heat.
2

Add oil, onions, garlic and ginger.
3

Saute till onion is tender.
4

Add chicken, bouillon and curry.
5

Stir till chicken is well coated and browned.
6

Add coconut milk and pineapple, bring to a boil and then turn down to medium heat and simmer for 10 minutes.
7

Add carrots, red pepper and cilantro; simmer for an additional 5 minutes.
8

Prepare noodles according to package.
9

Serve chicken curry hot over noodles and garnish with cilantro.