Pineapple Chicken in Coconut Milk

Ok, let me be honest here, I have only once or twice tasted chicken curry in my entire life. I don't particularly like it and the pininyahang manok, so attempting to do it is a bold effort. I don't like the smell of curry and whenever I prepare a curry dish, it is actually just for the Expat Daddy who just adores curry in any dish, even curried rice! Second, I don't like pininyahang manok because I don't like the look which is too oily and I also don't like the pale color of the dish. But then I realize, doing this blog I need to be adventurous with my palate or else I would be limiting not just myself  but also my readers. So, just to let you know, I do have an official taste test master, the Expat Daddy! LOL! 

As I was growing up, I really thought that chicken curry and pininyahang manok are just one and the same dish, up even after I have cooked the dish. Well, as I've said, I am not familiar with the dish. Well, it was just only until now that I am writing the post that I thought of searching Pinoy Cooking sites that I found most of them have posted 2 separate entries for chicken curry and pininyahang manok! Oh, ok... I didn't know that... but now I know hehe! So that's why this post is Pineapple Chicken in Coconut Milk, because, I think it is neither a Chicken Curry nor a Pininyahang Manok... a little of both, but the important thing is, we all loved the dish, and I can say I'd do this again. Well not to brag about it but it really is so good, I will not just cook it again, but will actually eat it. When it comes to this dish, I can be the biggest critic!

For this dish, instead of ginger, I have used turmeric powder to give the dish a bit more color. My idea really is to make the dish attractive to the eyes, more for my own purpose actually, that's why apart from the common potatoes and carrots, I have also added some bell pepper, green peas and spring onions. It worked out so well, the flavors from the spices and vegetables blended perfectly well with the coconut milk even if I had only used the powdered coconut milk instead of freshly extracted milk. I have also used canned pineapples with it's brine for the touch of sweetness. I am not comfortable using the fresh one since from the few times we bought fresh pineapples from the supermarket they were not sweet at all. 

Ingredients:

1 pkt chicken thighs, deboned and chopped 

1 cup coconut milk powder dissolved in 1 cup water

8-10 pcs pineapple chunks, with 1/4 cup of its brine

1 medium potato, cubes

1 carrot, cubes

1 bell pepper, cubes

1/4 cup green peas

3 cloves garlic, finely chopped

1 onion, sliced

1tbs turmeric powder

1 chicken broth cube (or 1tbs powder)

1/4 cup fish sauce

2 tbs cooking oil

salt and pepper

Method:

Season chicken pieces with salt, pepper and turmeric powder. Set aside.

Heat oil in a pan over medium heat then add the garlic. Cook until soft and lightly brown, do not roast.

Add the onions. Saute until soft and translucent

Adjust heat to high then add the chicken and broth cube. Stir-fry for about 5 minutes and add the carrots and potatoes, continue cooking for another 10 minutes or until potatoes and carrots are tender. 

Lower the heat and add the dissolved coconut milk, pineapple chunks and brine, and fish sauce. Stir slowly to prevent the sauce from sticking to the pan. Simmer for 5-8minutes. 

Check and adjust taste with salt and pepper. 

Add the bell peppers and green peas. Adjust heat to low and cover. Cook for another 2-3 minutes then turn off the heat. 

Uncover and transfer into a serving plate. Garnish with spring onions. Serve with hot rice. Enjoy!