Multi-Cooker Chicken Pineapple Curry
A bit of a splurge, but a cheaper option than takeout!
Servings - 4 servings
Ingredients
- 30 oz coconut milk
- 3 Tbsp red curry paste
- 1 Tbsp curry powder
- 1 tsp ground ginger
- 1 tsp garlic powder
- 15 oz pineapple chunks, well drained
- 1/2 green bell pepper, sliced
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 2 chicken breasts, diced
- Cilantro and green onion, optional garnish
- 1 1/2 cups brown, white or basmati rice
Instructions
- Cook the rice, as directed.
- In the multi-cooker, turn on Stovetop High or Saute at 400 F. Whisk the coconut milks, curry paste, curry powder, ginger, and garlic powder in the multi-cooker insert. If your coconut milk has separated in the can, it will become smooth again when it heats up.
- Stir in the pineapple, bell pepper slices and pieces of chicken. Bring to a slow bubbling and let cook for about 15 minutes, allowing the chicken to cook through and the flavors to mingle.
- Serve Chicken Pineapple Curry over rice with cilantro and green onion garnish.