A flavorful and creamy coconut chicken curry with a tropical twist.
Cut the chicken into bite-sized pieces and season with salt and pepper.
Cutting the chicken into uniform pieces ensures even cooking.
Heat a frying pan over medium heat and cook the chicken until lightly browned. Remove and set aside.
Avoid overcrowding the pan to allow the chicken to brown properly.
In the same pan, sauté the garlic, ginger, and onion until fragrant.
Stir constantly to prevent the garlic from burning.
Add the curry powder and chili powder to the pan and toast for 1 minute.
Toasting the spices enhances their flavor.
Pour in the coconut milk and bring to a simmer.
Stir well to combine the spices with the coconut milk.
Add the chicken back to the pan along with the potatoes and carrots. Simmer for 10 minutes.
Cover the pan to cook the vegetables faster.
Add the bell peppers and pineapple, and cook for an additional 5 minutes.
Add the pineapple towards the end to retain its texture and flavor.
Taste and adjust seasoning with salt and pepper as needed.
Taste the curry before serving to ensure the seasoning is balanced.
Serve hot with steamed rice or your preferred side.
Garnish with fresh cilantro for a burst of color and flavor.
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