Bold® Madrasala Curry Chicken in Coconut Sauce with Rice & Roasted Pineapple
Instructions
- In a heavy bottom stock pot, heat the vegetable oil.
- Saute the onions in the oil until they start to color.
- Add the garlic and jalapenos and cook for an additional minute.
- Add the coconut cream to the onions to heat up the sauce base.
- Fold in the shredded chicken and simmer to infuse the curry into the sauce.
- Check the seasoning.
- Serve the coconut curry chicken over the prepared rice.
- Garnish with the roasted pineapple and chopped cilantro.
