I mixed a couple of tablespoons of the curry paste with the raw chicken then tossed it all in the frying pan with the olive oil once the pan was hot. Cooked the chicken through, once chicken was fully cooked I added lots of cream, until it looked like enough for the sauce. Once that began to bubble I added several forks full of sun-dried tomatoes in oil and about .5 can of tidbits. I added the corn starch to a bit more cream and mixed it in to thicken the sauce.
Next time I would use less curry paste and use coconut milk rather than cream for hopefully a sweeter end product. I would also add the sun dries tomatoes and maybe the pineapple later in the cooking process, my tomatoes began to break up from cooking too long.
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|Serving Size: 1 Serving (475g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 96 (26%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 5.8mg||0 %|
|Potassium 493.7mg||13 %|
|Total Carbohydrate 70.7g||21 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 64.2g|
|Protein 2.5g||4 %|
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Calories per serving: 363
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