Chicken and Pineapple Curry

Last night, I decided to make a staple of my diet in college - curry. Of course, this was before Neuro Fuzzy was purchased, and I had to boil my own rice for 20-some-odd minutes before getting slightly wet rice (I always tended to put too much water in the pot). No more, I say!



Recipe (serves two):

+ 2 skinless, boneless chicken breasts; thawed and chopped into bite-sized pieces
+ 2 c. white sushi rice
+ water (6 c. for the curry)
+ 2 carrots, chopped
+ 1/2 c. of onion, diced
+ 1 c. pineapple chunks (preferably fresh!)
+ 1 cube Golden Curry sauce mix

Wash your rice, and set the rice cooker timer with the correct amount of water as directed. Chop/dice all your ingredients, and in a large saucepan, stir-fry them in oil for about 5 minutes, until the chicken is cooked through. Add the 6 c. of water to the mix, and turn the stove down to simmer. Simmer with lid for about 20 minutes.

Break the Golden Curry sauce mix into smaller cubes and while removing the saucepan from heat, dissolve the sauce mix into the water/ingredients. Place back on heat and stir until the curry thickens.

When the rice is done, take it out of the rice cooker and arrange it as you would mashed potatoes - with an indent in the middle. Pour the curry into the indent and... viola! You have chicken and pineapple curry.