A delicious multi-cooker chicken recipe with all the flavors of Thailand – an amazing curry that will knock your taste buds silly!
With this recipe, you can control the heat with the amount of curry paste and powder that you use. You could even make it mild for younger, more tender palates and serve their bowls, and then add a little more heat to the remaining curry for the adults or spicy lovers at the table.
This multi-cooker chicken recipe is that it’s very light and fresh. And it’s low carb as well.
We hope you enjoy this scrumptious multi-cooker recipe for Chicken Pineapple Curry.Print
Multi-Cooker Chicken Pineapple Curry – prepared on Stovetop mode.
- 2 – 15 oz. cans coconut milk
- 3 Tbsp red curry paste
- 1 Tbsp curry powder
- 1 tsp ground ginger
- 1 tsp garlic powder
- 15 oz. can pineapple chunks, well drained
- 1/2 green bell pepper, sliced
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 2 chicken breasts, diced
- Cilantro and green onion, optional garnish
- 1 1/2 cup brown, white or basmati rice
- Cook the rice, as directed.
- In the multi-cooker, turn on Stovetop High or Saute at 400 F. Whisk the coconut milks, curry paste, curry powder, ginger, and garlic powder in the multi-cooker insert. If your coconut milk has separated in the can, it will become smooth again when it heats up.
- Stir in the pineapple, bell pepper slices and pieces of chicken. Bring to a slow bubbling and let cook for about 15 minutes, allowing the chicken to cook through and the flavors to mingle.
- Serve Chicken Pineapple Curry over rice with cilantro and green onion garnish.
If you want a creamier curry sauce, use one can of coconut milk and one can of coconut cream. Do NOT purchase the coconut cream that you use to make pina coladas, as that’s loaded with sugar. Check your store in the Asian section for coconut cream. Not all stores carry it.