Pineapple Curry Chicken Over Rice
(see Rice)

.

2    chicken thighs (boned, skinned and diced)
1    green onion
1    clove garlic
1    tbsp ginger
½   tsp pepper
¼   tsp salt
½    can coconut cream (=7 oz)  (from a 14 oz can)
2    tsp curry powder
1    tsp garam masala
1    tsp Better Than Bouillon (Chicken Base)
4    tsp corn starch

  insulate the pot

• Wrap the coffee pot with a double layer of foil, do not cover the bottom.
• Take an 18 inch piece of foil, fold it in half lengthwise and wrap it around the pot.
• This will help maintain and even raise the temperature of the contents in the pot.

super heat 2 ½ cups water in the pot.

• To superheat water, pour water in the reservoir and let it drip into the pot.
• Pour the water back thru the reservoir, always leaving a little in the pot (never put a dry pot on a hot burner).
• After the water has dripped thru a second time, put a lid on your container, in this case put a double layer of foil over the top of the pot.

pre-heat

• Put the chicken in a bowl to pre-heat it, add the superheated water, leaving ¼ cup water in the pot. (do not put a dry pot on the burner)
• Let the chicken sit in the superheated water for about 3 or 4 minutes to pre-heat.
• Return the pot to the burner and put a double layer of foil over the top.
• You will be cooking the chicken in the 1/4 cup of water left in the pot.

cook

• Drain the chicken, add it and the green onion, clove, garlic, ginger, pepper and salt into the pot, put the foil back over the top and put it back on the burner.

• Cook for about 25 minutes, check and stir after first 15 minutes. (wooden or plastic spoon)
• When the chicken is cooked to an internal temperature of 165 degrees F (73 C) it is done.

add and warm

• Add pineapple including the juice, coconut cream, curry powder and garam masala.
• Give it a stir. (wooden or plastic spoon)
• Put the foil back over the top warm about 15.

Here I have removed the foil so you can see inside the pot.

thicken (make a slurry)
1    tsp Better Than Bouillon (Chicken Base)
4    tsp corn starch
2    tbsp water

• Add the water slowly, a little at a time.
• Stir to mix well.
• Add the slurry to the pot. (wooden or plastic spoon)
• Put the foil back over the top, warm about 5 more minutes.

garnish

• Use peppers of choice.

 

 

 

 

Pineapple Curry Chicken Over Rice
(see Rice)

2    chicken thighs (boned, skinned and diced)
1    green onion
1    clove garlic
1    tbsp fresh ginger
½   tsp pepper
¼   tsp salt

1    sm. can pineapple (8 oz chunks)
½    can coconut cream (7 oz)  (from a 14 oz can)
2    tsp curry powder
1    tsp garam masala
1    tsp Better Than Bouillon (Chicken Base)
1    tsp corn starch

garnish with peppers of choice

insulate the pot

• Wrap the coffee pot with a double layer of foil, do not cover the bottom.
• Take an 18 inch piece of foil, fold it in half lengthwise and wrap it around the pot.
• This will help maintain and even raise the temperature of the contents in the pot.

super heat 2 ½ cups water in the pot.

• To superheat water, pour water in the reservoir and let it drip into the pot.
•  Pour the water back thru the reservoir, always leaving a little in the pot (never put a dry pot on a hot burner).
• After the water has dripped thru a second time, put a lid on your container, in this case put a double layer of foil over the top of the pot.

pre-heat

• Put the chicken in a bowl to pre-heat it, add the superheated water, leaving ¼ cup
• water in the pot. (do not put a dry pot on the burner)
• Let the chicken sit in the superheated water for about 3 or 4 minutes to pre-heat.
• Return the pot to the burner and put a double layer of foil over the top.
• You will be cooking the chicken in the 1/4 cup of water left in the pot.

cook

• Drain the chicken, add it and the green onion, clove, garlic, ginger, pepper and salt into the pot, put the foil back over the top and put it back on the burner.
• Never use a metal spoon in your coffee pot. Always use a wooden or plastic spoon, the  glass is delicate and you don’t want to break it.
• Cook for about 25 minutes, check and stir after first 15 minutes. (wooden or plastic spoon)
• When the chicken is cooked to an internal temperature of 165 degrees F (73 C) it is done.

add and warm

• Add pineapple including the juice, coconut cream, curry powder and garam masala.
• Give it a stir. (wooden or plastic spoon)
• Put the foil back over the top warm about 15.

thicken (make a slurry)
1    tsp Better Than Bouillon (Chicken Base)
4    tsp corn starch
2    tbsp water

• Add the water slowly, a little at a time.
• Stir to mix well.
• Add the slurry to the pot. (wooden or plastic spoon)
• Put the foil back over the top, warm about 5 more minutes.

garnish  Use peppers of choice.