You may also like
Categories:Viewed: 65 - Published at: 5 years ago
Ingredients
- 1 12 lbs chicken thighs, skinless, boneless
- 12 teaspoon curry powder
- 1 sweet red pepper, cut in strips
- 1 pineapple, peeled & cored, cut in large chunks
- 1 serrano pepper, thinly sliced
- 34 cup unsweetened coconut milk
- 1 tablespoon brown sugar, packed
Method
- Sprinkle chicken with 1/2 teaspoon salt and curry seasoning.
- In 12-inch skillet quickly brown chicken on both sides in 1 tablespoon hot olive oil over high heat.
- Reduce heat to medium-high; cook 12 minutes, until tender and no longer pink.
- For sauce, in second skillet cook sweet pepper in 1 tablespoon hot olive oil over medium-high heat 3 minutes; set aside.
- Add pineapple; cook 5 minutes or until brown.
- Add Serrano pepper; cook 1 minute.
- Stir in coconut milk and brown sugar; heat through.
- Serve sauce with peppers over chicken.
