Oh my goodness, this was probably my absolute favorite dish I had while at the BYU Jerusalem Center. I looked forward to having this SO much. It is a little different than your classic curry recipe, but I just love it!
2 small chicken breasts, cut into bite-size pieces
1 medium chopped onion
2 cloves garlic, minced
1 can sliced pineapple
2 green apples, sliced
1 cup dried apricots (chopped into small pieces)
1 c. coconut milk
1 zest ginger (or about 1 tsp)
1 t chili powder
salt and pepper to taste
1. Saute chopped onion and minced garlic in olive oil and small amount of butter. Add sliced chicken.
2. When cooked thoroughly, add the rest of the ingredients and simmer until sauce is thickened.
3. Serve over rice or noodles. YUM!
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