Sweet Chicken Coconut Curry

This recipe originated one warm spring day, when I stayed home from work to nurse Jonah who had a terrible cold. The poor dear spent most of his day lying on the couch covered in blankets and watching movies. So I decided to try a few new recipes. This one was an instant hit, I've made it a few times since, and find that it's one of those dishes that get better the next day! Left overs are fantastic. Serve it with warm naan bread and basmati rice.


2 tablespoon curry powder
1/2 cup water

1 teaspoon cumin
3 garlic cloves, minced

1 teaspoon tomato paste
1 teaspoon Salt
1 teaspoon fresh black pepper
Dollop of olive oil

1 sweet onion, chopped
1 apple coarsley chopped
1 cup carrots chopped
1 cup celery chopped
1 lbs chicken cut into cubes
1 box chicken broth
1 can of light coconut milk
1 small can of pineapple chunks drained
Basmati rice

In a large pot on the stove saute the onions in the olive oil for about 5 minutes until tender.
Add the curry, water, cumin, garlic, tomato paste, salt and pepper to the onions.
Throw in the apples, carrots, celery and chicken and stir to coat with the spices and onion.
Add chicken broth, pineapple and coconut milk and bring to a boil.

Reduce and simmer (cover the pot as well).

While soup is simmering, make basmati rice according to direction on package.
Serve curry over hot basmati rice! Enjoy!