I - however - am bright and breezy this morning because I drank alcohol-free wine all evening. Yes I did.
Noooo - I'm not back on weight watchers - I had to drive home because I had to go to work this morning. See... I can act responsibly when required. Although - twenty years ago when I couldn't drive, it wouldn't have phased me to go out socialising all night, then get up and go to college in the morning, then to work in the evening... then back out again for more... socialising.
I have NO IDEA how I managed to do that. Even thinking about how I managed to do that is making me feel like I need to go lie down somewhere and recover. It's also making me hungry. Even now, on a night out, I crave junk food of some description. I've spent many an evening sat on a wall, stuffing my face with a donna kebab or a take-out curry... my bum slowly turning blue from the cold. Walls are never warm at night in this country, neither are pavement edges, car bonnets... or boats...
I really need to get in the habit of mentioning my recipe at the beginning of a blog post, rather than ramble on until the end and suddenly realise I have no segway into it. The recipe really isn't the afterthought, it's the reason.
Note to self: Develop better blogging habits...
Dammit... I'm doing it again.
The recipe... the recipe... what's the recipe?!? .... oh yeah. Chicken, Pineapple and Coconut Curry... goes very well with Chicken Flavoured Rice. Of course.
It's lush. Eat it.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *Serves 4 - 5
Prep time - 2hrs 15 minutes (this includes marinating the chicken)
Cooking time - 1 hr
Total Time - 3hrs 15 minutes
You will need
A bowl to marinate the chicken
A large non stick pan/skillet with lid
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp mustard seeds
1 tsp turmeric
1 tsp ground ginger
1 tsp ground chilli
2 tbsp olive oil
4 large/21 oz/600g chicken breast - roughly chopped (not too small)
1 tbsp vegetable oil
1 onion - chopped
4 cloves garlic - crushed
3.5 oz/100g coconut flakes
15 oz/435g can pineapple chunks in juice (not syrup) - drained - juice reserved
2 x 14 oz/400g cans coconut milk
1 chicken stock cube
3 small sweet potatoes (about 14 oz/400g) - peeled and chopped
salt and freshly ground black pepper
1 small bunch fresh coriander/cilantro - chopped
Combine all of the marinade ingredients in a medium sized bowl, add the chicken and stir to coat. Cover with cling film and leave to marinate for at least two hours, or overnight in the fridge.
When chicken is ready - heat the vegetable oil in the pan and gently cook the onion until beginning to soften, then add the garlic, pineapple and coconut flakes and cook for 5 minutes or until just beginning to colour. Add the marinated chicken and cook until no pink is showing on the meat. It doesn't need to be cooked right through.
Pour in the reserved pineapple juice and coconut milk and crumble in the chicken stock cube, stir gently through the sauce then add the sweet potato then cover and simmer for 30 minutes. Remove the lid and allow to simmer for another 15 minutes - the sauce tends to thicken in the last 5 - 10 minutes of cooking.
Season with salt and pepper. Stir in 3/4 of the fresh coriander. Serve scattered with remaining coriander and a few extra coconut flakes (optional). Goes will with Chicken Flavoured Rice and/or peshwari naan bread.
NOTE: You can substitute Butternut Squash for the sweet potato in this recipe, but add it 15 minutes after adding the coconut milk, and you may need a little cornflour (mixed to a paste with water) to thicken the curry with at the end.