CURRY SAFFRON SAUCE
for 2 people
For Chicken or many other meats: 16oz of fresh boneless chicken breasts or thighs cut into 2” cubes
For Fish: 16oz of fresh fish cut into 2” cubes
Or protein of choice
The sauce for any protein remains the same, including the sausage for fish selections and the anchovy for the meat selections.
PREP THESE AND RESERVE UNTIL SAUCE IS READY
Chicken or fish or other protein, cut into 2” cubes
¼ cup fresh pineapple, large-dice [(1/2 cubes)
4oz hot Italian pork sausage, large dice
6oz mushrooms, sprinkled with 1 ½ TB flour and sautéed to medium brown, touch salt and 1/4t fines herbes
2oz each thinly sliced red bell peppers and red onions, lightly sautéed, with a touch salt
1/2 cup chopped fresh parsley and/or basil
6oz coconut milk
2TB fresh lime juice
3oz fresh pineapple juice [or if not available, substitute coconut water with pineapple added]
4TB curry powder
1 scant teaspoon saffron
1/4t cayenne pepper
2 anchovy, washed
Add 2oz coconut cream and simmer for 5 minutes
Add the chicken or the fish and the other reserved ingredients and actively simmer the pot for 15 minutes for fish and 20 for the chicken.
1 cup rice made with 1 cup coconut water and ½ cup fresh pineapple juice(or substitute 1 ½ cups coconut-pineapple water) cooked al dente
Stir in coconut cream.