Chicken Pineapple Curry over Cherry Couscous
serves 4 Ingredients:
3 pounds chicken (thighs or breast meat cut into pieces)
1 T oil
2 T curry powder
1 cup white wine
1 can coconut milk
1 can pineapple chunks (retain liquid)
1/2 cup dried cherries
1 box plain couscous
salt and pepper to taste
Method:
Season the chicken with salt, pepper and one tablespoon of curry. Heat a straight sided sauté pan or Dutch oven until smoking. Add chicken and brown on all sides
Once brown, add white wine and let reduce by half. Add remainder of curry, coconut milk, and pineapple juice. Simmer for 10 minutes, then add pineapples and salt and pepper as needed. Prepare couscous according to directions on the box, add dried cherries.
This recipe works well for car camping. The smell of coconut curry is very attractive. For backpacking, the chicken curry can be prepared and frozen in advance and stored in a soft cooler. (Reheat with a little water at camp.)
