This coconut Thai chicken curry is an easy one-pan dinner that's bursting with flavor from cumin, coriander and mustard seeds, ground ginger, yellow curry powder, turmeric powder and lots of vegetables.
1tablespoonmild or medium yellow curry powder*(depending on how spicy you would like the dish)
8ouncesboneless, skinless chicken breast (two medium-sized breast halves),cut into bite-sized pieces
1 ½tablespoonstomato paste
1can coconut milk(13 ½ ounces)
½red bell pepper,chopped into 1-inch pieces
1can pineapple chunks (8 ounces),drained
chopped green onion,optional
Peel the onion and chop into 2-inch chunks.
Put the chopped onion into a pot along with chicken broth and 1/2 cup of water. Boil without a lid until almost all liquid has evaporated.
Puree the onion in a food processor. Set aside.
Heat the oil in a Dutch oven or a cast iron pan to which you have a lid.
Add mustard, cumin and coriander seeds to the oil and fry on medium-low heat for 2 – 3 minutes. (The seeds need to sizzle but be careful not to burn them.)
Carefully add the onion puree. (Be careful, this might splatter; keep a splatter screen ready).
Fry the onion puree for 15 minutes on medium heat.
Add ginger, turmeric, garlic and curry and stir until you have a homogeneous mix.
Add the chicken pieces and fry for about 2 minutes.
Add tomato paste, coconut milk and soy sauce and mix well.
Add bell pepper and pineapple, bring to a boil, cover loosely with a lid and simmer for 10 minutes.
Season to taste with a little bit of salt, then sprinkle with lime juice to taste and add peanuts, green onion and cilantro as garnish and serve with rice.
*I highly recommend to get curry powder and other spices from a dedicated spice shop rather than the grocery store for this recipe. The quality and freshness of spices makes a huge difference in any dish and that is especially true for curries.