The Natural Mystic Recipe
An intense curry experience! Jerk chicken, garlic, green onion and pineapple served in a delicious pineapple curry sauce with penne. Excellent with a dab of alfredo for a creamier version!
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Ingredients
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Chicken Marinade
Curry Sauce
Pasta
Optional Creamy Version
Method
Marinate Chicken
- 1
- 2
Step 2: Marinate Chicken
Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
Cook Pasta
- 3
Step 3: Boil Pasta
In a large pot, bring salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Drain and set aside.
Prepare Curry Sauce
- 4
Step 4: Cook Chicken
In a large skillet over medium heat, add the marinated chicken. Cook for about 5-7 minutes on each side or until fully cooked. Remove from skillet and let rest before slicing.
- 5
Step 5: Make the Sauce
In the same skillet, add coconut milk, pineapple chunks, curry powder, salt, and black pepper. Stir well and bring to a simmer.
- 6
Step 6: Add Green Onions
Add chopped green onions to the sauce and stir. Let it cook for an additional 5 minutes.
- 7
Step 7: Combine Chicken
Slice the cooked chicken and add it back into the skillet with the sauce. Stir to combine and heat through.
Combine and Serve
- 8
Step 8: Serve
On a plate, serve a portion of the cooked penne pasta. Top with the pineapple curry sauce and jerk chicken. For a creamier version, drizzle with alfredo sauce if desired.