How to Cook Chicken Pineapple Curry, Filipino Style

Ingredients

• 4-5 cloves of garlic, finely chopped
• 1 whole onion, sliced into strips
• 1 teaspoon of black pepper, grounded into powder
• 3 pinches of rock salt
• 1 bell pepper, sliced into strips
• 1 carrot, diced into cubes
• 2 spoons of cooking oil
• ½ kilogram chicken (roughly 1 pound)
• 1 small can of Del Monte pineapple chunks
• 2 cups of coconut milk

Preparation

1. Wash bell pepper, carrot and chicken thoroughly before cutting.
2. Spices:
   
   a. Finely chop the garlic.
   
   b. Slice the bell pepper and onion into strips.
   
   c. Dice the carrots into cubes.
3. Chop the chicken into sections.
4. Open the can of pineapple chunks, but do not drain.
5. Preheat the pan on the stove.

Procedure

Heat oil

Heat 2 spoonfuls of oil in the pan on low heat.

Sauté garlic

Sauté the garlic in the oil until slightly brown.

Add onions

Now, add the sliced onions into the garlic/oil mixture.

Warnings

• Do not let the garlic burn when sautéing.

Add peppers

Throw in the sliced bell peppers now and mix.

Add carrots

Toss in the carrots now.

Add chicken

And now it's time to add the meat. Place the chicken bits into the pan and mix.

Add pineapple syrup

Pour just the syrup from the can of pineapple chunks into the pan. Do not add the pineapple chunks yet.

Boil

Let it boil for about 5 minutes, until the pineapple syrup has been fully absorbed by the chicken.

Add pineapple chunks

Now it's time to add the pineapple chunks into the pan. Mix deliberately.

Add coconut milk

Pour your coconut milk into the pan and mix well.

Add salt and pepper

Put in about 3 pinches of salt, along with 1 teaspoon of your black pepper powder and mix thoroughly.

Cook until done

Now let it boil until the meat is tender. When the meat is tender, it's already cooked and ready to eat.

Tips

• You may also use fresh pineapples and fresh coconut milk.
• Add salt or pepper deliberately, according to your taste.
• Best when served warm and goes well with rice.