Pineapple, Coconut Curry
Ingredients:
1 can pineapple chunks, with juice
1 cup low fat coconut milk
1 small onion, finely chopped
1 clove garlic, minced
6 whole cloves
6 cardamon pods, bruised
4 tsp ground coriander
2 tsp ground cumin
1 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp cinnamon
1 lb chicken breasts
Pour juice from pineapple into slow cooker; save pineapple in fridge for later. Add remaining ingredients, except chicken, and stir well. Add chicken and coat with liquid. Cook on low for 4 hours. When it is done, shred chicken and add pineapple. Cook on high until pineapple is heated through. Serve with rice.
