Curried Chicken

1. 1

   Combine 1 1/2 cups water with rice in heavy-bottomed pot.

2. 2

   Bring to boil, reduce heat, cover, and simmer over low heat, cooking a total of 17 minutes, until water has evaporated and rice is cooked.

3. 3

   Meanwhile, wash, dry and cut the chicken into small chunks.

4. 4

   Heat the oil in nonstick skillet and cook the chicken until it begins to turn golden.

5. 5

   Remove and set aside.

6. 6

   Meanwhile, chop the onion, mince the garlic, and saute them in the pan with the cumin, fennel, coriander, turmeric, ginger and pepper until the onion begins to soften.

7. 7

   Meanwhile chop the carrots into very small pieces; wash, dry, trim and chop the tomato into small pieces.

8. 8

   When the onion is soft, add the carrots, the tomatoes and the tomato paste and cook quickly until the carrots are soft and the liquid has been reduced.

9. 9

   Cut the pineapple into enough bite-size chunks to make 1 cup; add to the sauce and return the chicken to the sauce.

10. 10

    Wash, dry and chop enough coriander to make 1 tablespoon, and stir into the sauce.

11. 11

    Serve over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.