Thai chicken with Pineapple Recipe | Food Diaries | Zarnak Sidhwa | Street Food

Method:
Heat butter. Add onion, ginger and garlic. Sauté until the onion softens. Add chicken, salt, sugar, Oregano and the yellow curry paste and sauté for 5 minutes. Add in the coconut milk, pineapple chunks, 1/4 cup of water and cook the curry till chicken is done. Add basil leaves lastly. Serve the pineapple chicken curry with steamed rice.

Method:
To make the Yellow Thai Curry Paste, first soak the dried red chilies in warm water until softened, about 10 minutes. Once soaked, strain and set aside. In a pan, dry roast the coriander seeds, cumin seeds and whole peppercorns for a few minutes until fragrant. Allow it to cool. In a mixer grinder, combine whole chilies, coriander seeds, whole black pepper, lemon grass, dry red chilies, galangal, garlic cloves, kaffir leaves, salt to taste into a smooth paste adding a few tablespoons of water. The yellow curry paste should be thick and not watery. The curry paste can be used in soups, vegetables, curries, pad thai etc. The Curry Paste stores well in the refrigerator for about a couple of weeks or in the freezer for about 6 months.

Method:
Place the chocolate and the butter in a pan and let melt on low till smooth. Then add the sugar and the ground almonds. Once the mixture is no longer hot, add the egg yolks and stir to combine with a wooden spoon. Add the zest. In a separate bowl, whip the egg whites with beaters to soft, fluffy peaks. Fold the whites gently through the chocolate and almond batter.
Pour the batter into a greased and lined 8” cake tin, smooth over the top and bake for approximately 40 minutes at 180 degrees c or until the top appears dry and a skewer inserted in the middle comes out with a few moist crumbs attached. It is important not to overcook this cake so that it retains its moist consistency. Let cool completely in the tin before removing. Dust with icing sugar.