We asked. You responded. In fact, the response was so overwhelming that the judges had a very difficult time narrowing it down to just one winner. After much consideration, we shortlisted the recipes down to the top five submissions, tested them in TigerChef’s very own kitchen, and gave them back to our panel of judges for tasting.
Congratulations to our winner Lindsay S. on her winning recipe- Banana Cheesecake.
2nd Place- Coconut Curry
Submitted by:Talitha F.
This is a recipe I came up with several years ago, and it’s had RAVE reviews each time I’ve served it. People cannot believe how easy AND quick it is to make, too. It is also non-dairy and gluten free, and relatively inexpensive. It should appeal to many people.
4 boneless, skinless chicken breasts, cubed
Few tablespoons of desired oil for sautéing the chicken
Salt & pepper to taste
2-13.5 oz. cans "Chaokoh" Coconut Milk (I have tried other brands, but this one has the thickest and creamiest consistency)
1- 20 oz. can pineapple chunks
1 T yellow curry powder (more or less to taste
In large skillet, sauté cubed chicken in the hot oil until no longer pink. Season to taste with salt and pepper. Add the two cans of coconut milk and the can of pineapple INCLUDING juice. Bring sauce to a boil and then simmer until thickened to your desired consistency. Once acceptable thickness is reached, which really would be in just a few minutes, add a few teaspoons of yellow curry to the sauce and stir well. Add more curry if it needs it, but the delicate curry flavor may be just where you like it! Serve over cooked rice or even quinoa.
Serves size: 4