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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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My mom used to make this delicious Polynesian recipe when I was a kid. I just love the different toppings you can add to this basic coconut curry base. You can make it as spicy or as sweet as you want. Ingredients:
4 cups cooked basmati rice |
4 boneless skinless chicken breasts |
2 tablespoons vegetable oil |
1 (12 ounce) can light coconut milk |
1 (8 ounce) jar heinz curry sauce |
2 tablespoons curry powder |
1 tablespoon chicken bouillon granule |
2 tablespoons tomato paste |
1/2 cup pineapple chunk |
1/2 cup diced tomato (optional) |
1/2 cup unsweetened dried shredded coconut |
1/2 cup peanuts |
1/2 cup sliced banana (optional) |
Directions:
1. Cook rice according to directions.
2. Dice chicken into 1/2 inch pieces and cook about half way in a bit of vegetable oil.
3. Add in coconut milk, curry sauce, curry powder, bullion granules, and tomato paste.
4. Add in diced pineapple.
5. Cook until chicken is done.
6. Plate the rice with the sauce on top.
7. Sprinkle with your choice of tomato, dried coconut, peanuts and even banana. Enjoy!
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