Pineapple-Chicken Curry

Tonight I fed some nerds, some very dear and beloved nerds playing Magic: The Gathering.


Curry for dinner, and cookie dough balls for dessert. Yes, I am a (semi-)grown-up, but I still love eating cookie dough. Just make your standard Tollhouse cookie recipe, stick some toothpicks in them, freeze them for a while, dip them in melted chocolate chips, and there you have it! Delicious.


It was fun. That is all I have to say for tonight, aside from try this sometime. It's good stuff; filling, flavorful, and fun to make.


Pineapple Chicken Curry

2 c. rice
5 chicken breasts, cut into bite-size pieces
4 potatoes
1 c. sweet yellow onion, sliced
1 c. sliced carrots
1/2 tsp. curry powder
1/4 tsp. cinnamon
1/4 tsp. salt
2 cans coconut milk
2 T. yellow curry paste
1 can pineapple

Begin cooking the rice as instructions dictate.

Boil the potatoes until they become soft and tender. Cool and proceed to cube them.

In the meanwhile, cook cut chicken in a large skillet over medium heat until fully cooked. Set aside. In the same skillet, saute potatoes, sliced onions, and carrots adding water as necessary. When vegetables are tender, combine chicken. Spice with curry powder, cinnamon, and salt to taste.*

In a large pot, add sauted veggies and chicken along with the coconut milk and curry paste. Bring to a boil than reduce to a simmer until thick. Add the pineapples with the juice. Enjoy over the cooked rice!