Pineapple teriyaki curry with chicken
Give yourself an oriental, savory feast with this simple, yet very spectacular dish. Simple, tasty, and doesn't require lots of ingredients, which is a perfect idea for a nice, cozy evening.
Step #1: Ingredients
For a 2-portion dinner you will need:
- 2 chicken breasts (best without the small part),
- 2-3 spoons of teriyaki marinade or thick sauce,
- 2-3 spoons of coconut oil (vegetable oil will be right too, but coconut oil has a pleasant smell and aroma),
- 5-6 slices of pineapple (can be from a can),
- 1 medium carrot,
- small onion or 1 spoon of dried onion (it must be dried, so roasted onion is not good for this recipe).
- garlic powder (1 teaspoon), 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
To serve you will also need 1 cup of rice per person.
Step #2: Utensils
You will require heavy-bottomed pan, rice cooker, and a metal or glass bowl.
Step #3: Marinade the chicken (5 minutes)
Place chicken breasts in the metal or glass bowl, pour over the teriyaki marinade and cover the meat with it thoroughly. Cover with a plate or plastic wrap and marinade for 1.5-2 hours in the fridge. You can prepare other ingredients in the meantime.
Step #4: Cook the rice (5 minutes)
Wash the rice, and using rice cooker or a pot, cook it following appropriate instructions. You can cook the rice while cooking other ingredients.
Step #5: Prepare sauce ingredients (3 minutes)
Wash the carrot and slice it in (diagonal) slices. You can peel it before slicing if it has irregular shape or is dirty. Set the slices aside.
Ditch onion (if you have the fresh one) and 4 or 5 slices of pineapple into small pieces, and the rest of pineapple into very small bits. Set the onion with large pineapple pieces aside, and separately small pineapple bits.
Step #6: Fry the chicken (4 minutes)
Warm the heavy-bottomed pan on a high heat, and place the coconut or vegetable oil to heat. When it's very hot, place each piece of chicken in the pan. Keep the heat high and cover the pan for about 2 minutes.
Then, flip the meat and let it fry on the high heat for another minute to close the meat juices.
Your chicken breasts should have a nice, brown and tasty look and the meat should be springy when pressed with tongs.
Step #7: Curry all the things! (10 minutes)
Let's make the curry: lower the heat to medium, then place carrots in the pan among the meat pieces. After 2 minutes you can add the onion (if you have the fresh one) and large pineapple pieces and let it cook under the cover until the carrots are soft, flipping the meat from time to time. It can take about 6-8 minutes, depending on the meat size and your stove power.
When the carrot slices are soft, add the small pineapple bits and the dried onion. Your sauce should be semi-thick by now. Add spices at this point: garlic powder, salt (to taste), and pepper. Stir to distribute spices and prevent the sauce from burning (that should be thickening by now). Your sauce is ready!
Step #8: Serving (1 minute)
Place rice on the side of each plate, then place meat piece aside. Holding it with tongs or a fork, slice it into slices with a sharp knife. Then place some carrots and pineapple aside and pour some sauce over the meat and vegetables. You can sprinkle the rice with sesame, furikake or some dried herbs. Sprinkle the meat with some herbs if you like and serve immediately!