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20Ingredients
65Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 yellow onion (large)
- 2 cups chicken bouillon cube
- 1 Tbsp. vegetable oil
- 1/4 tsp. yellow mustard seeds (whole)
- 1/8 tsp. cumin seeds (whole)
- 1/8 tsp. coriander seeds (whole)
- 1 garlic clove (pressed or minced)
- 1 tsp. powdered ginger
- 1 tsp. turmeric powder
- 3 tsp. curry powder (yellow, see notes)
- 2 boneless skinless chicken breasts (medium-sized, seasoned with salt and cut into bite-sized pieces)
- 1 1/2 Tbsp. tomato paste
- 13.5 oz. coconut milk
- 1 1/2 tsp. soy sauce
- 1 red bell pepper (chopped into 1-inch pieces)
- 8 oz. pineapple chunks (without the juice)
- lime juice
- peanuts (chopped)
- green onion (chopped)
- chopped cilantro
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Reviews(2)
Donna 8 years ago
This recipe is crazy delicious!! I have tried many curry recipes and this one is top notch! I will definitely be using this recipe again. 👍👍👍👍👍! I cooked the recipe accordingly....with the dutch oven. I modified it only by adding approximately 2 -3 tbsp. of dried chili peppers.