Ingredients Jump to Instructions ↓

  1. 2 lbs skinless chicken thighs , chopped to

  2. 3 inch cubes

  3. 1 head cauliflower , coarsely chopped

  4. 2 carrots , peeled and sliced into rounds

  5. 6 large baby portabella mushrooms , sliced

  6. 3 garlic cloves , chopped

  7. 1 medium yellow onion , chopped

  8. 1 lb pineapple chunk

  9. 1 (14 ounce) can unsweetened coconut milk

  10. 1 chili pepper , of your choice whole or unseeded

  11. 1 teaspoon kosher salt , to taste

  12. 1 teaspoon black pepper

  13. 1/2 teaspoon chili powder , to taste

  14. 2 teaspoons sugar

  15. 2 tablespoons jamaican style curry powder , or homemade paste with fish oil

Instructions Jump to Ingredients ↑

  1. Start by prepping all your veggies while your skillet comes to temperature on low, with a drop of oil or butter just enough to coat the pan.

  2. Add the chicken and keep turning over. If your chicken browns your pan is too hot. Bring to temperature and add your chopped garlic when most of the raw pink is no longer visible. Simmer together until the pink is completely gone.

  3. Use 1 tbs of curry and sprinkle in over the chicken with your other spices, minus sugar. Add the other tbs to the cauliflower which is still off to the side.

  4. Add your coconut milk, sugar, and and other veggies minus the cauliflower and pineapple. Bring to a simmer.

  5. Now you can add the cauliflower and pineapple. Simmer covered until the cauliflower breaks down and looks almost like rice; this will take 20-30 minutes. Stir occasionally.


Send feedback