Hawaiian Curried Chicken with Pineapple Salsa
|2 tsp peanut oil|
|2 tsp ginger root, finely minced|
|1 large uncooked onion, chopped|
|1 Tbsp curry powder, mild-variety recommended (For loving curry, I don't do spice well,)|
|1/2 tsp salt|
|1/8 tsp sugar|
|1 pound uncooked boneless skinless chicken breast(s), cut into 1- to 1 1/2-in chunks|
|1 cup light coconut milk|
|2 1/2 cup pineapple, diced (I bought a can of diced pineapple, but I wish they were smaller. I think I will do chunks or cut up the rings next time).|
|1/4 cup uncooked shallot(s), minced|
|1/4 cup cilantro, fresh, minced|
|2 ribs celery, chopped|
Cook 1/4 cup brown rice, according to package instructions, per people/serving.
- Coat a large skillet with cooking spray; set over medium heat. Add oil; heat until oil starts to shimmer. Add ginger, celery, and onions; sauté until onions turn translucent and start to caramelize, about 5 to 7 minutes. Add curry powder, salt and sugar; cook, stirring, until curry becomes fragrant, about 1 minute.
- Push vegetables to side of skillet and sauté chicken until lightly browned, about 1 to 2 minutes. Add coconut milk and reduce heat to low; simmer, partially covered, stirring occasionally, until chicken is done, about 20 to 30 minutes.
- Meanwhile, to make salsa, combine pineapple, shallots and cilantro; toss well to coat.
- To serve, top chicken with salsa and sprinkle with coconut; sprinkle with salt if desired. Serve over brown rice.
- Yields about 3/4 cup chicken and 1/3 cup salsa per serving. 5 points per serving (I think that the serving sizes are too small, so I always round up the points).
The only problem is that over 24 hours later, my kitchen and house still smells like curry. I guess it's a small price to pay for a delicious meal :)