This is a Recipe for Pineapple Coconut Chicken. A specialty Chicken Recipe normally served in upmarket restaurants and hotels.
8 Chicken Breast Pieces
4 Big Green Coconut s
½ Cup Butter
¼ Cup Coconut or Peanut Oil
3 Big Tomatoes
2 Big Onions
¼ Cup Celery Leaves
1 Table spoon Madras Curry powder
5-6 Pineapple pieces (tined)
1 Tea spoon While Pepper powder
Salt to taste
Wash the Chicken pieces and keep them on one clean cloth. Take 400 Milliliter Coconut Water and keep it aside. Remove Coconut Cream; grind it and keep it aside.
Chop the Onions, Cut the Celery leaves, skin the Apple and cut in square shapes, cut Tomatoes in small pieces.
Heat the Oil in a Kadhai and then add Butter and Onion and then fry till color changes in to light brown. Then add Celery Leaves and fry for 1 minute. Then add Madras Curry Powder, Apple pieces, Pineapple pieces and grounded Coconut and cook for 2-3 minutes on a slow flame.
After this add Coconut water and cook for 2-3 minutes on a medium flame and then add Chicken pieces, White Pepper powder and Salt. Mix it well. Cover tightly with a stainless steel plate and cook for 15 minutes on a slow flame.