Total Time
45mins
Prep 15 mins
Cook 30 mins

This is straight from Hong Kong, where my husband and his friend lived for 2 years. They soaked up the rich culture and this recipe was something they came home with! It's delicious and simple!

Ingredients Nutrition

Directions

  1. In a deep, non-stick pan, add enough oil to coat the bottom of the pan and set over medium-high heat.
  2. Add chicken. When it begins to turn brown, add potatoes. Stir.
  3. Add onion and green pepper to pan. Cover.
  4. Break off desired amount of curry bricks from block and add to the pan. Add a few tablespoons of water to help dissolve.
  5. Stir in coconut milk until sauce is creamy.
  6. Add pineapple chunks and stir. Cover.
  7. Allow to simmer, covered, for 5 minutes.
  8. Serve hot with steamed jasmine rice and enjoy!