My mother-in-law makes this often and I got the recipe from her a few months ago. It's delicious and fast with little cleanup because you cook everything in one skillet. It's great for leftovers and tastes better the next day because the spices have time to settle and blend. Oh, and it's not spicy, for those of you who don't like spicy foods. If you do like a little spice, get a different type of curry powder than the mild one I use here.
4 boneless, skinless chicken breasts, cut into 1-inch cubes
1 can crushed pineapple
1 can coconut milk
1 can bamboo
1 small onion, diced
2 tablespoons butter
1 tablespoon curry powder
1 teaspoon ginger powder
3 tablespoons powdered sugar
Brown rice (I use the quick cook kind to save time)
Cut the chicken into bite-sized pieces and cook in a skillet with the butter and onion until the chicken is cooked completely through. Add the powdered sugar, ginger, and curry, and stir well. Add the pineapple (don't drain!) and drained bamboo. Reduce heat to simmer and cook for 5 minutes, then add the coconut milk. Stir well to mix everything. Serve with brown rice. Enjoy!
Yield: 4 large servings
(I also sometimes cook this ahead of time and then freeze it into individual servings if we have a really busy week. It reheats great.)