Meghann Foye's Thai Chicken Curry

By mirving

Ingredients

• 1 lb skinless boneless chicken breasts, cut into chunks
• 2 tsp curry powder
• 2 tsp olive oil
• 1 onion, chopped
• 2 tsp minced garlic
• 1 can (14oz) coconut milk
• 1 can (8oz) pineapple chunks in juice, not drained
• 1 tsp salt
• 1/4 tsp crushed red pepper

Preparation

Step 1

Place chicken chunks on a sheet of wax paper, sprinkle with 1 tsp curry powder and set aside. Heat 1 tsp oil in a skillet and add the onion and saute 5 minutes or until crisp tender. Add remaining 1 tsp oil and the chicken chunks, saute 2 minutes or until chicken is lightly browned. Stir in garlic; cook 1 minute. Add remaining 1 tsp curry powder, the coconut milk, pineapple and juice, salt and crushed pepper. Bring to a boil, reduce heat and simmer uncovered 5 minutes or until vegetables are tender and chicken is cooked through.