Wednesday, February 09, 2011

Simple Caribbean Chicken Curry

I made a batch of this over the weekend, and I got a request to post the recipe, so here we go.
  • Open a can of pineapple chunks and drain the juice into a measuring cup.
  • Combine the juice with water to make two cups and put it in a small pot.
  • Add curry spice (adjust as you see fit).
    • 1/4 tsp tumeric
    • 1/4 tsp cardamom
    • 1 tsp cumin
    • 1 tsp ginger
    • 1/2 tsp chili powder
  • Add a cup of brown rice, bring to a boil, turn heat to low, cover, and leave to simmer 20 minutes.
  • Put one or two chicken breasts in a 375-degree oven for the same time.
  • Take the chicken from the oven and cut it into bite-sized pieces, add it to the rice pot.
  • Add about a cup of black beans (roughly half a can) to the pot.
  • Stir, cover, and let simmer another 10-15 minutes.
Like most things, it goes great in a tortilla.


Carissa said...

I am salivating, thank you.

Lord Runolfr said...

I really should have added some cilantro, but I didn't haven any.

Becky said...

I miss having this so much. One of my favorite of our concoctions, but no one here likes black beans, and S doesn't like pineapple, and C can't eat the spices :( Can we make it when I come up to visit next? Please?

Lord Runolfr said...

Of course we can, and I'll even remember the cilantro.