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Chicken and pineapple curry recipe

Posted on Jan 17th, 2022
by Matthew
Categories:
  • Recipes

Chicken and Pineapple Curry recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.


By thesmartcookiecook.com
A recipe of Chicken and pineapple curry recipe. Read more below.
Chicken and pineapple curry recipe, recipe Rating: 4.6
Number of votes:100



Ingredients

For the base sauce:, can be made seperately, frozen and used as required
40 g garlic, roughly chopped
40 g fresh root ginger, roughly chopped
500 g onions, roughly chopped
900 ml water
1 tsp salt
4 tbsp vegetable ghee
150 ml chopped tomatoes, blended into a smooth paste
1 tsp tomato puree
½ tsp paprika
½ tsp turmeric
For the curry:
6 tbsp vegetable ghee
½ tsp chilli powder
pre-cooked chicken pieces
1 tsp garam masala
½ tsp ground cumin
½ tsp ground fenugreek
1 tbsp fresh coriander, chopped
200 g pineapple chunks

Instructions

Making the sauce:
Blend the garlic and ginger with some of the water into a paste and place into a large heavy-based saucepan. Add the onions, remaining water and salt and bring to the boil. reduce heat to low, cover and simmer for 40 minutes. Allow to cool for about 5 mins then blend, in the saucepan, using a hand blender. Set aside.

Heat the ghee in a large non-stick pan, add the tomato paste, tomato puree, paprika and turmeric and cook over a low heat for 10 minutes, stirring occasionally. Stir in the blended onion mixture and simmer for 20 minutes. Skim off and discard any froth that gathers on the surface.

Making the curry:
Heat the ghee in a large non-stick pan or saucepan, add the sauce and chilli powder and simmer for 10 minutes, stirring occasionally. Add the chicken, garam masala, cumin, fenugreek, coriander, pineapple chunks and a little juice and simmer for a few mins until chicken is hot through. skim off any excess ghee from the surface.

Serve in bowls with naan bread garnished with sprigs of coriander.

Note:
Either pan fry some chicken breast cut into bite-size pieces or use any leftover chicken from a sunday roast etc.


Preparation time:

ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a

Related posts:

Chicken and lentil curry recipe Thai green curry chicken recipe Chicken and broccoli casserole recipe Pine nut stuffing recipe


Reference: Chicken and pineapple curry recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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