International House of Paver

By now, everyone knows we have a thing for spices. As I explained in my previous post, Sean refuses to eat anything without chiles. I love Indian, Thai, and all things curry. It may not be of Mexican influence, but its plenty spicy, so Sean doesn't complain.

Coconut Chicken Curry- Serves 6

• 2 tablespoons butter
  
• 1 large onion, chopped
• 1 Red Bell Pepper, chopped
• 1 large carrot, chopped
  
• 1 tablespoon ginger, minced
  
• 2 garlic cloves, minced
  
• 1 tablespoons tomato paste
• 1 tablespoons Garam Masala (all mixes are different, make sure yours includes cinnamon, tumeric, and cumin)
• 2 dried red chiles
• S&P
• 1 (15-ounce) can unsweetened coconut milk
• 1 cup chicken stock
• 2 tomatoes, seeded and chopped
• 2 lbs. boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 Cup frozen green peas
• 1/2 Cup canned pineapple chunks
  
• Rice for serving
  

Directions

Heat the butter in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, bell pepper, carrot, and garlic and cook slowly until the vegetables are very soft, about 15 minutes. Add the tomato paste, garam masala, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, peas, and pineapple; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Serve over white or brown rice.