Pineapple & Coconut Chicken Curry

• 2 whole Chicken Breast
• 1 Tablespoon Vegetable Oil
• 1 whole Medium Onion, Diced
• 3 cloves Garlic, Minced
• 1 teaspoon Ginger, Minced
• 1/2 cubes Chicken Bouillon
• 2 Tablespoons Madras Curry Powder
• 3/4 cups Coconut Milk
• 1 cup Pineapple, Chunks
• 2 whole Carrots, Shredded
• 1 whole Red Bell Pepper, Sliced
• 1/4 cups Cilantro, Chopped
• 1/2 packages Rice Noodle Sticks

1. Heat a large pot at medium-high heat.
2. Add oil, onions, garlic and ginger.
3. Saute till onion is tender.
4. Add chicken, bouillon and curry.
5. Stir till chicken is well coated and browned.
6. Add coconut milk and pineapple, bring to a boil and then turn down to medium heat and simmer for 10 minutes.
7. Add carrots, red pepper and cilantro; simmer for an additional 5 minutes.
8. Prepare noodles according to package.
9. Serve chicken curry hot over noodles and garnish with cilantro.

chicken, vegetable oil, onion, garlic, ginger, chicken bouillon, curry, coconut milk, pineapple, carrots, red bell pepper, cilantro, rice

Taken from tastykitchen.com/recipes/main-courses/pineapple-coconut-chicken-curry/ (may not work)