Cut the chicken into thin slices then season the chicken slices generously with salt & pepper.
Heat 1 TBSP of the oil in a dutch oven over medium heat. Cook the chicken, stirring often, until no longer pink, 3 to 4 minutes then transfer the chicken to a plate and set aside.
Add the remaining 1 TBSP of oil and the shallots to the now empty dutch oven. Cook the shallots, stirring often, until softened, about 3 minutes.
Stir in the garlic and ginger and cook until fragrant, just a few seconds. Stir in 1 cup of water, the pineapple, lime juice, lime zest, soy sauce, cumin, coriander, turmeric, and cayenne.
Bring to a boil then cover the dutch oven and reduce the heat to low. Simmer over low heat while covered, stirring occasionally, while you make the rice.
Add the rice to a saucepan with 1 1/2 cups of water. Bring to a boil over medium-high heat then reduce heat to low. Cover the pot and simmer on low for 10 minutes (DO NOT REMOVE THE LID DURING THIS TIME). Turn off the heat and let sit for 15 more minutes (KEEP THE LID ON DURING THIS TIME TOO).
Add the chicken back into the dutch oven along with the sour cream and bell pepper. Increase the heat to medium and cook, stirring often, until the bell pepper is slightly softened and chicken is cooked through, about 5 more minutes.
Season the curry with salt & pepper to taste and serve with the steamed rice.
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