Masaman Curry Chicken with Pineapple Recipe
Served with a Sweet Cucumber Salad (Ajad)
Serves 2-3
Ready in: 35 minutes with potatoes
Ready in: 20 minutes without potatoes
This is a sweet, delicate recipe with flavors that complement each other wonderfully. The texture of the pineapple juxtaposed with cashews and potatoes surprises and pleases the palate. You can skip the potatoes and serve with rice if you prefer. This is excellent served with a sweet cucumber side dish described below known as Ajad (prepare Ajad first).
Ingredients:
Preparation:
1) Peel potatoes, cover in water and boil for 25 minutes, or until soft.
2) While the potatoes are cooking do the following: chop chicken breast into thin slices, about 1 inch long and 1/2 inch thick.
3) Chop top, bottom, and sides off of pineapple. Slice lengthwise, avoiding the core, so that you're left with 5-6 long strips of the pineapple. Chop those into bite-size pieces.
4) Peel onions, but leave whole.
5) When potatoes are soft, plunge into cold water and let sit for 2 minutes before removing and chopping into 1-inch cubes.
6) Heat oil in nonstick pan over high flame, drop in onions and sauté for 2-3 minutes.
7) Add potatoes, pineapple, and CurrySimple Gourmet Masaman Curry and cover
8) After 10 minutes add chicken, mix, and simmer for 5 minutes.
9) Right before serving, add cashews and basil leaves.
10) Serve piping hot with sweet cucumber salad (Ajad).
Note: Leftover sauce should be stored in an air tight container (Tupperware). The sauce may be refrigerated for 3 days or you may freeze for as long as one year.
Sweet Cucumber Salad Recipe (Ajad)
Ingredients:
3 small cucumbers
3 tbsp rice vinegar
2 tsp sugar
2 shallots
1 Thai pepper, red or green
Preparation:
1) Peel shallots and slice as thin as possible.
2) Slice cucumbers thinly.
3) Slice pepper lengthwise and remove seeds.
4) Chop each half into 4-5 pieces.
5) Combine all ingredients, add extra sugar to taste.
6) Marinate at least 30 minutes in fried and serve cold.
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