pineapple chicken curry

Ingredients

2 Tbsp Coconut Oil

1 Medium Onion chopped

4 Cloves Garlic minced

2 Tbsp Curry Powder

1 Tbsp Cumin

1 tsp Cinnamon

1 Tbsp Turmeric

½ Tbsp Chili Powder

Salt & Pepper to Taste

1 Tbsp Sriracha

2 Cans Coconut Milk

1 Medium Red Bell Pepper chopped

2 lbs. Chicken Breast cut into chunks

2 Tbsp Arrowroot Powder or Cornstarch

1 cup Fresh Pineapple chopped

1 Tbsp Coconut Sugar

1 Tbsp Fish Sauce

1 tsp Dried Cilantro (or 1 Tbsp fresh)

Lime Wedges

Directions

Heat a large pan over medium heat. Add the oil and swirl to coat the bottom of the pan.

Add the onion and sauté for 5 minutes, then add garlic and sauté for 2 minutes more.

Next, add the coconut milk, bell pepper, seasonings and sriracha. Stir to combine.

Lower the heat and simmer until pepper is tender, about 6 minutes.

Coat the chicken in arrowroot (or cornstarch). Shake off any excess and add to curry. Stir to combine.

Add the pineapple, coconut sugar, fish sauce, and cilantro and simmer until the chicken is cooked through and no longer pink.

Serve over rice, with a squeeze of lime and naan on the side.