Saturday, February 28, 2009

Oriental Market Recipe

Quick Chicken Curry (serves 4)

4 boneless skinless chicken breasts
1 small onion
1 green bell pepper
1 can pineapple chunks
2 tbsp yellow curry powder (or to taste)
1 can coconut milk
a little oil for saute

Slice the chicken in thin strips, across the grain. Clean your knife and slice the onion and bell pepper in thin strips. Saute the onion and bell pepper until just soft. add the chicken and saute until cooked but not browned. add the pineapple and saute one minute. pour in the coconut milk and add the curry powder. Taste test it for spiciness. cook 2 more minutes on medium heat.

serve with steamed jasmine rice and tea.

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