Chicken and pineapple curry recipe

Chicken and Pineapple Curry recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Chicken and Pineapple Curry recipe is a delightful combination of tender chicken pieces and juicy pineapple chunks in a flavorful curry sauce. The dish is bursting with a perfect balance of sweet and savory flavors, making it a crowd-pleaser for any occasion. With aromatic spices and creamy coconut milk, this curry is easy to make and will transport your taste buds to tropical paradise. Serve it over steamed rice for a comforting and satisfying meal.

Keywords: chicken, pineapple, curry, recipe, tropical.

Chicken and pineapple curry recipe details

Chicken and pineapple curry recipe, recipe Rating: 4.6
Number of votes:113 

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