Pineapple Potato Curry

I hope everyone had a good 4th of July :). I thought about making a more classic American meal outside on the grill like hamburgers or hot dogs, but I just made kebabs on the grill yesterday and my fingertips are still recovering from being cooked medium rare lol. I picked up a longer pair of tongs today at the hardware store, so hopefully grilling will go better next time. I had a couple jars of coconut cardamom curry sauce I was excited to try, some pineapple leftover from yesterday, and a partial bag of potatoes I need to get through, and that sounds like a perfect recipe for a curry to me. 

Ingredients

4 medium Yukon gold potatoes

10 ounces pineapple chunks

4 chicken breasts cut into cubes

 1 medium onion cut into quarters and then slices

4 minces cloves of garlic

3 green onions, the white part sliced to sauté with the onion and garlic, the green part chopped up for garnish. 

16 oz coconut milk based curry sauce

1 tbsp garam masala

Salt and pepper to taste

Optional: white rice to go with the curry as a side


Start by chopping up your potatoes into bite sized chunks and boiling them in salted water. When the potatoes are cooked, they should be easy to stab with a fork.

While the potatoes boil, prepare the rest of your ingredients. I chopped up my onion into slices along with my green onion, minced my garlic, and chopped my chicken into chunks. I also made the chunks of pineapple I had leftover from last night smaller. Once everything is ready, start sauteing both of your onion types and your garlic. When my potatoes were done, I transferred them to the bowl I had the onions in. The potato will get added to the curry at the very end of this process. 

Once the onion is soft, add your chicken and spices (garam masala, salt, and pepper)
I added my pineapple when my chicken was about half way cooked. My plan was to cook the pineapple like it's raw meat, since there's an enzyme in pineapple that makes my mouth burn. Fun fact, pineapple has an enzyme that breaks down proteins, which is why pineapple juice is such a great meat tenderizer. Most people have a mucus layer inside their mouths that protect the pineapple enzyme from breaking down the inner lining of their mouth, but for some reason my mucus layer is defective. If you have a problem with pineapple making your mouth hurt, but not triggering an allergic reaction, then you may have a tiny little enzyme to blame. All of that said I'm planning on near burning my pineapple, which will make it very soft and sweet. You can add it in later (maybe with the potatoes) if you would like the pineapple to retain a fresh texture and more tang. 
Once I thought my pineapple enzymes were properly murdered (and the chicken is safe to eat of course), I added my curry sauce and let everything simmer for about 5 minutes. This is a good time to tidy your kitchen like I did.
After your curry simmers for a while, add your potato (and your pineapple if you held it until now). Cook for a couple more minutes to let the flavor soak into the potato, and then serve! I served this dish with rice, garnished with the green part of my green onions. This was so yummy and comforting, and it was invented by the random stuff I had leftover in the fridge.











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