PINEAPPLE AND COCONUT CHICKEN CURRY

PINEAPPLE AND COCONUT CHICKEN CURRY image

Number Of Ingredients 13

1 1/2 tablespoon Madras Curry Powder
1 teaspoon Turmeric
1 1/2 teaspoon Cayenne Pepper
4 Large Chicken Legs, skin on, legs and thighs separated
3 tablespoons Olive Oil
1 Pineapple, peeled, cored, and cut into 1 inch cubes
4 cloves Garlic
1/2 cup Coconut Flakes
1/2 cup Pineapple Juice
2 cans Coconut Milk (13.5 oz can)
1 stick Cinnamon Stick 3" long
4 Medium Sweet Potatoes or Yams peeled and cut into 1 inch cubes
1 bunch Cilantro, leaves only chopped roughly

Steps:

Combine the spices in a small bowl.
Coat chicken with 2 tbsp of oil
Cover chicken with half the spices and marinate for 2 hours, chilled.
Preheat oven to 325.
Warm 1 tbsp olive oil in dutch oven over medium heat
Add chicken in single layer and brown on all sides.
Saute pineapple, garlic, 2/3 of coconut flakes until golden brown (est 4 minutes)
Add juice, milk, stock, remaining spices, cinnamon stick, and potatoes. Stir to combine.
Arrange chicken on top. Bring to simmer, then transfer to oven, UNCOVERED.
Braise for 45 minutes, basting chicken twice.
Remove cinnamon stick
Adjust salt and pepper seasoning to taste
Serve on top of curried rice, garnished with reserved coconut flakes and cilantro.