Thai Pineapple Yellow Chicken Curry with Coconut Milk

• servings: 2 servings
• active time: 5 minutes
• total time: 50 minutes

Ingredients

1 medium-large yellow onion ((about 10 ounces))

½ cup chicken broth

½ cup water

2 tablespoons vegetable oil

¼ teaspoon whole yellow mustard seeds

⅛ teaspoon whole cumin seeds

⅛ teaspoon whole coriander seeds

1 teaspoon powdered ginger

1 teaspoon ground turmeric

1 garlic clove, (peeled and minced or pressed through a garlic press)

1 tablespoon mild or medium yellow curry powder* ((depending on how spicy you would like the dish))

8 ounces boneless, skinless chicken breast (two medium-sized breast halves), (cut into bite-sized pieces)

1 ½ tablespoons tomato paste**

1 can coconut milk ((13 ½ ounces))

2 teaspoons soy sauce

½ medium-sized red or green bell pepper, (chopped into 1-inch chunks)

1 can pineapple chunks (8 ounces), (drained)

lime juice

chopped peanuts, (optional)

chopped green onion, (optional)

chopped cilantro, (optional)

Directions

Peel the onion and chop into 2-inch chunks.

Add the chopped onion to a pot along with the chicken broth and the water. Boil without a lid until almost all liquid has evaporated.

Puree the onion in a food processor. Set aside.

Heat the oil in a Dutch oven or a cast iron pan to which you have a lid.

Add mustard, cumin and coriander seeds to the oil and fry on medium-low heat for 2 – 3 minutes. (The seeds need to sizzle but be careful not to burn them.)

Carefully add the onion puree. (Be careful, this might splatter; keep a splatter screen ready).

Fry the onion puree for 7 minutes on medium heat.

Add ginger, turmeric, garlic and curry and stir until well combined.

Add the chicken pieces and fry for about 2 minutes.

Add tomato paste, coconut milk and soy sauce and mix well.

Add bell pepper and pineapple, bring to a boil, cover loosely with a lid and simmer for 10 minutes.

Season to taste with a little bit of salt, then sprinkle with lime juice to taste and add peanuts, green onion and cilantro as garnish and serve with rice.

Nutrition

• Calories: 826 kcal
• Total Fat: 63.9 g
• Saturated Fat: 41.7 g
• Cholesterol: 73 mg
• Sodium: 595 mg
• Total Carbohydrate: 39.7 g
• Dietary Fiber: 9.4 g
• Total Sugars: 23.3 g
• Protein: 32.8 g