1/4 cup oil
3 cloves garlic
1 tablespoon curry powder
pinch chili pepper
4 chicken breasts
2 cups coconut milk
1 cup Jasmine rice
2 slices pineapple
In a bowl mix the oil, curry powder, garlic and chili pepper.
Rub this marinade into the chicken breasts. I cut the chicken in half horizontally to make it easier to grill evenly. Cover the bowl in clingfilm and leave it in the fridge for a few hours.
Warm up the coconut milk in a pan. Bring to the boil and then add the rice. Stir well. Reduce to a simmer, cover the pan and cook like that for about 40 minutes until the rice is cooked.
Chop the pineapple into small pieces.
Grill the chicken turning it once so both sides are grilled.
Stir the pineapple into the rice adding some salt & pepper to taste.
At last, a meat/fruit dish I enjoyed. The rice was fantastic cooked in the coconut milk. It made for really creamy smooth rice which had the sweetness from the pineapple. I especially enjoyed the coconut milk in the rice combined with the pepper I added. The chicken was tender and it's curried flavour went well with the sweet rice. A very nice combo! Leigh and Erin both ate the chicken and Leigh also enjoyed the rice. JD and I want to experiment with more ways to cook rice now. Good job, Saint Lucia. :)