Curry Chicken with Pineapple

Curry is (or should be) always delicious. And if you want to make it at home and not buy a pre-made sauce which often contain MSG or Hydrogenated Oils that are not healthy for you, it isn't too complicated for a simple golden curry sauce. There are of course several types of curry from different regions and have different colors and use different ingredients like tamarind paste or fish sauce. I'm not going to get into all the varieties of curry but I have one recipe that I enjoy and seems to be a hit with my family and guests. People who don't even think they like curry like this dish, and if you are concerned about Fishy taste or shellfish allergy, rest assured, there is NO fish product or seafood in this recipe. Of course One is always welcome to change it up to there preference. I ain't hatin'

So let's begin. You will need,

• Four chicken breasts (boneless, skinless and cubed)
• One medium white onion chopped into half inch squares
• Three large carrots thinly sliced diagonally
• Two green or red bell peppers coarsely chopped
• 6 to 8 cloves of garlic minced
• Two cups of drained pineapple chunks (fresh pineapple is best but canned is fine)
• Extra Virgin Olive Oil
• Butter
• Chicken Broth or Vegetable Broth
• two teaspoons of  fresh ginger root, skinned and minced
• 6 ounces of tomato paste
• Spice Medley which is itemized below...

I start with the sauce and move on to the chicken (or whatever protein you want ((shrimp is also good, or tofu if you're vegetarian)))

Let's say we're making enough for 6-8 people this sauce should yield more than enough and you may have some leftover to fridge or freeze or pour on something else YAY!!! it's ok, you can smile.

You will need in a small bowl

• 2 tablespoon equal parts of cumin, turmeric, and coriander spice. (you could just buy curry powder but this way is better and more fun and less expensive)
• then a teaspoon of fresh cracked black pepper 
• two teaspoons of salt (add more if desired while cooking)
• one to two teaspoons of cayenne pepper depending on how hot you want it (it's optional or you could put a gallon of it if you want, show off)
• a teaspoon of ground cinnamon 
• two teaspoons of sugar (I prefer natural sugar crystals)
• half a teaspoon of cardamom (also optional as it can be expensive but adds a beautiful aroma) 

keep this bowl of spices on the side for now and in a sauce pan heat to a boil one cup of chicken broth and one cup of water. *Note all the spices should be ground before you add them to the sauce pan. Add one to two tablespoons of  Extra Virgin Olive Oil and a tablespoon of butter. when the butter has melted, slowly whisk in spice mixture and reduce heat to low, simmer for 25- 30 minutes and whisk occasionally. While the sauce is simmering prepare the Ginger Root and tomato paste in a blender and puree. add the puree to the sauce pan, you may want to use a batter spatula. Continue whisking the sauce until everything is well mixed together. You may add a teaspoon of flour to thicken the sauce but I generally try not to do this. Take the sauce off heat and let it sit for now, it should be like thin pancake batter.

Next, on medium heat coat a large skillet or wok with one tablespoon of butter and one tablespoon of olive oil. (I also sprinkle a bit of lemongrass infused wok oil and or toasted sesame oil if these are available to you, it is mostly for taste and helps the olive oil cook at higher heat) add four chicken breasts (boneless, skinless and cubed). While the chicken is still cooking add the onions and carrots. Cook until carrots are tender and add the minced garlic and bell peppers. *Note, the variety of veggies and fruits I add changes according to mood, sometimes I add a cup of golden raisins or peanuts or celery or peas or cauliflower, MIX IT UP JIM. Continue cooking and stirring ingredients together for approximately 10 minutes. Then reduce heat to low and read the note below!

IMPORTANT: before you add the pineapple be sure to drain extra juice or squeeze it out with a cheese cloth or paper towel being careful not to leave pieces of it stuck to the pineapple, the juice can be saved and served to kids, they Love it YAY!!!

Add the pineapple and pour the prepared curry sauce into skillet until everything is evenly coated, store remaining sauce in the refrigerator. Stir skillet and serve over rice.

*Note you can also stir in two tablespoons of peanut butter  which is AMAZING with this recipe (unless you have a peanut allergy, then you're outta luck pal)

Salsa Verde

• 4 tomatillos
• 3 green chiles (Anaheim or New Mexico)(or you can use jalapenos if you want it more spicy)
• Cut the stems out doofus
• half a white onion
• 3 to 4 cloves of garlic
• 1 cup of fresh cilantro 

      (mostly leaves, no stems like snoop dogg)

• salt to taste (I use a lot)

throw all that stuff in a blender and blend it to kingdom come Jim!

Then sprinkle a few cracks of black peppercorns.

Now listen up, here's my secret: I stir in a teaspoon or two of olive oil (EVOO) and a dash of sugar.

Stir it all up and serve chilled with blue corn chips. (or whatever color chips you want, I ain't racist)

Note you can scoop the seeds out of the peppers first if you are a huge Wimp, and then get out of here!