Ingredients
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1 tablespoon oil
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4 cups chicken broth
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2 (14 ounce) cans unsweetened coconut milk
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1 tablespoon curry powder (depending on the curry this could make it pretty spicy! Might try 2 teaspoons first and then add to )
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3 tablespoons brown sugar
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1/2 cup peas, frozen
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2 tablespoons fresh lime juice
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salt and pepper
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jasmine rice (freshly cooked)
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4 boneless skinless chicken breast halves, cut into small dice
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1 cup pineapple chunk
Instructions
- Heat oil in a large saucepan over medium heat. Add chicken and brown.
- Add chicken broth, coconut milk, curry powder and brown sugar and bring to a simmer.
- Add peas and simmer until chicken is just cooked through and peas are tender, stirring frequently, about 10 minutes.
- Remove from heat, and stir in pineapple.
- Mix in lime juice and add salt and pepper to taste.
- Place a scoop of Jasmine rice in a bowl and spoon curry over the rice.
- Serve with chopped cilantro garnish if desired.