Cooking web notes

   This one is an experiment I did after reading through some thai recipes.  I did not have mountain sauce or thai paste to make it all thai so I improvised because it was one of those day when I was desperate for something different.  The flavor of pineapple, peanuts and capsicum/bell pepper brings the dish together.  My husband thought, for once, it had to be sweeter but I did not add any more sweet than what the pineapple was bringing in. 





Ingredients:

Chicken Breast - 2 cut into small pieces
Onion               - 1/2 of a medium sized one
Ginger              - 1 tspn chopped fine
Garlic               - 1 or 2 tspn chopped fine
Capsicum/ Bell Pepper - 1/2
Green Chilies    - 2 nos
Chili powder    - 1 tspn
Pepper             - for taste
Fish sauce        - 1 tspn
Peanut butter    - 1 Tbspn
Pineapple         - 3/4 cup chunks with some juice (I used canned pineapple chunks)
Canola Oil        - 1 Tbspn
Chicken Stock  - 1 cup





Method:
1. Heat 1 Tbspn of oil in a pan and saute onions, ginger and garlic
2. Follow with chicken pieces till it turns white
3. Add bell peppers and green chilies and saute for a minute
4. Add fish sauce, peanut butter, chili powder and tomatoes and saute
5. Add a cup of chicken stock and cook the chicken until the sauce thickens.  Add ground pepper if you want the dish to be spicier
6. Garnish with spring onions/scallions and serve with rice or rotis







Contributor: Sunitha