Tuesday, April 5, 2011

Two in One: Curry Chicken with Grilled Pineapple

At high heat in a large sautee pan/skillet, combine: 

1 rotisserie chicken shredded
1 sweet onion diced
1/2 stick butter

Sautee together till onions are clear.
Stir in 1 can of tomato paste till everything is coated, then add:

1 can coconut milk
1 cup half and half.

Turn heat down to simmer and then add spices:

1 1/2 tsp salt
1 tsp yellow curry powder
1 tsp sugar
1 tsp garam masala (I didn't have any of this, and the dish tasted fine without it-EP)

Taste and adjust spices and half and half if desired. Serve over steamed rice.
Many thanks to Megan Peacock for the recipe.

Grilled Pineapple

1 ripe pineapple, peeled, cored and sliced into approx 1/4" slices
1/4 canned coconut milk
1/2 cup cinnamon sugar (3 T sugar to 1 T cinnamon)

Dip pineapple in coconut milk, then cinnamon sugar. Place on lightly greased grill. Cook over medium heat about 6 minutes per side.

*The cinnamon sugar can get goopy if you're dipping the pineapple in it. For an easier application, put the cinnamon sugar in an extra salt shaker and shake it over the pineapple.
*You can also cut the pineapple into chunks for a kebab, but they'll have to cook longer.
*You can also cook under the broiler in the oven.
*The coconut milk keeps it from drying out over the heat. You don't really taste the coconut. (If you're feeding a coconut hater, I just wouldn't tell them and they won't even notice. :>)

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