Thai Pineapple Yellow Chicken Curry with Coconut Milk | Fronk Recipes | Umami

Ingredients

• 1 medium-large yellow onion ((about 10 ounces))
• ½ cup chicken broth
• ½ cup water
• 2 tablespoons vegetable oil
• ¼ teaspoon whole yellow mustard seeds
• ⅛ teaspoon whole cumin seeds
• ⅛ teaspoon whole coriander seeds
• 1 teaspoon powdered ginger
• 1 teaspoon ground turmeric
• 1 garlic clove, (peeled and minced or pressed through a garlic press)
• 1 tablespoon mild or medium yellow curry powder* ((depending on how spicy you would like the dish))
• 8 ounces boneless, skinless chicken breast (two medium-sized breast halves), (cut into bite-sized pieces)
• 1 ½ tablespoons tomato paste**
• 1 can coconut milk ((13 ½ ounces))
• 2 teaspoons soy sauce
• ½ medium-sized red or green bell pepper, (chopped into 1-inch chunks)
• 1 can pineapple chunks (8 ounces), (drained)
• lime juice
• chopped peanuts, (optional)
• chopped green onion, (optional)
• chopped cilantro, (optional)