- · 500 gm chicken thigh fillets
- · 2 tbsp oil
- · 1/3 cup blanched almonds
- · 1 tbspn green curry paste available at most s’mkts
- · ¼ teaspoon ground turmeric
- 375gm can of pineapple pieces in natural juice and reserve the juice
- · 1 medium red capsicum chopped
- · 3 small zucchini sliced
- · 1/3 cup of currants
Method
1. Cut the chicken in 2 cm cubes and put aside.
2. Heat the oil in a heavy based pan and add the almonds curry paste and turmeric.
3. Cook for 2 mins while stirring and then add the chicken stir for 5 mins or until it is browned.
4. Add the reserved pineapple juice and bring to a boil then reduce the heat and simmer uncovered for 25 mins until tender.
5. Add the pineapple pieces zucchini capsicum and currants and then simmer uncovered for 5 mins or until the vegetables are tender
6. Then serve with rice.
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