Tuesday, September 02, 2008
pineapple curry rice with grilled curry chicken
This is all Jack's doing. Inspired by the pineapple fried rice I ordered from Thai Kitchen last week, he put together this pineapple curry rice to go with some grilled chicken thighs. I don't know if this qualifies as "fried rice" anymore, but I know it qualifies as "nummy in mah tummy."
The boneless, skinless chicken thighs were marinated in a blend of curry spices (curry powder, cumin, etc...use your favorite ones), which were toasted in a dry pan, and some vegetable oil, for about an hour or 2.
Meanwhile, jasmine rice was cooked, onions were sliced thin, canned pineapple rings were cut into bite-size pieces, and raisins (golden and normal) were soaked in a bit of water. The onions were sauteed in vegetable oil, then some of the curry spices were added, and the raisins, pineapple and rice. Cook everything together, breaking up any clumps of rice, until everything is hot and the flavors have melded.
Grill the chicken, slap it on the rice, enjoy the last days of summer....
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Just saw this on your flickr. It looks to DIE FOR. I don't think I could recreate it. I just know it would not come out right.
It looks so moroccan and delicious. I have a recipe for moroccan chicken with cous cous and it has the golden raisins in it.
This just looks fantastic.
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