★Ingredients
2 lbs chicken thighs, cut into bite-sized pieces
1 cup pineapple chunks (fresh or canned, drained)
1 large onion, finely chopped
1 can (14 oz) coconut milk
3 cloves garlic, minced
1 thumb-sized piece of ginger, grated
2 tbsp curry powder
1 tsp turmeric powder
1 tsp ground cumin
1 tsp ground coriander
1 tbsp soy sauce
1 tbsp fish sauce
2 tbsp vegetable oil
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Cooked white rice (to serve)
Lamb chops over mashed lobster with asparagus
★Instructions
- Prepare the Ingredients:
- Chop the chicken into bite-sized pieces.
- Finely chop the onion.
- Mince the garlic and grate the ginger.
- Drain the pineapple chunks if using canned.
- Cook the Aromatics:
- Heat the vegetable oil in a large pot or skillet over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
- Add the Spices:
- Stir in the curry powder, turmeric, ground cumin, and ground coriander.
- Cook the spices for 1-2 minutes to release their flavors.
- Cook the Chicken:
- Add the chicken pieces to the pot and stir to coat them in the spices.
- Cook until the chicken is browned on all sides, about 5-7 minutes.
- Add the Liquid Ingredients:
- Pour in the coconut milk, soy sauce, and fish sauce.
- Stir to combine and bring to a simmer.
- Add the Pineapple:
- Add the pineapple chunks to the pot.
- Simmer the mixture for 15-20 minutes, until the chicken is cooked through and the flavors have melded together.
- Season and Serve:
- Taste the curry and adjust the seasoning with salt and pepper if needed.
- Serve the Moli over cooked white rice.
- Garnish with fresh chopped cilantro.
Enjoy!