Pineapple chicken curry

Based on 42 ratings

Sandra Schumann

Contributor

Difficulty

Easy ūüĎĆ
45
min.
Preparation
0
min.
Baking
120
min.
Resting

Ingredients

Servings:-4+
¬Ĺ pineapple
500 g chicken breast
10 g cilantro
30 g ginger
3 cloves garlic
3 tsp curry powder
1¬Ĺ tsp ground turmeric
150 g yogurt
bell pepper
red onion
100 g cashews
2 tbsp vegetable oil
400 ml coconut milk
1 tsp salt
1 tsp chili flakes
lime juice to taste
cilantro for serving
fried onions for serving
rice for serving
Metric
Imperial

Utensils

  • garlic press
  • plastic wrap
  • fine grater
  • large bowl
  • rubber spatula
  • cutting board
  • knife
  • frying pan
  • cooking spoon

Nutrition per serving

Cal
609
Protein
41 g
Fat
40 g
Carb
21 g
  • Step 1/4

    Wash and dry cilantro. Chop and set aside. Cut chicken breasts into bite-sized pieces. Peel ginger and garlic. Finely grate ginger and crush garlic in a garlic press. Transfer everything to a large bowl. Add curry powder, ground turmeric, and yogurt to the bowl. Mix well and refrigerate, covered with plastic wrap, for approx. 2 hrs.
    • 10 g cilantro
    • 500 g chicken breast
    • 30 g ginger
    • 3 cloves garlic
    • 3 tsp curry powder
    • 1¬Ĺ tsp ground turmeric
    • 150 g yogurt
    • garlic press
    • plastic wrap
    • fine grater
    • large bowl
    • rubber spatula
    • cutting board
    • knife

    Wash and dry cilantro. Chop and set aside. Cut chicken breasts into bite-sized pieces. Peel ginger and garlic. Finely grate ginger and crush garlic in a garlic press. Transfer everything to a large bowl. Add curry powder, ground turmeric, and yogurt to the bowl. Mix well and refrigerate, covered with plastic wrap, for approx. 2 hrs.

  • Step 2/4

    Peel the pineapple. Finely slice pineapple and bell pepper and set aside. Peel and dice onion. Roughly chop cashews.
    • ¬Ĺ pineapple
    • bell pepper
    • red onion
    • 100 g cashews

    Peel the pineapple. Finely slice pineapple and bell pepper and set aside. Peel and dice onion. Roughly chop cashews.

  • Step 3/4

    Heat the vegetable oil in a frying pan set over medium-high heat. Add diced onion and bell pepper to the pan and fry for approx. 5 min. Stirring often. Add chicken breast without the excess marinade and continue to sauté.
    • 2 tbsp vegetable oil
    • frying pan
    • cooking spoon

    Heat the vegetable oil in a frying pan set over medium-high heat. Add diced onion and bell pepper to the pan and fry for approx. 5 min. Stirring often. Add chicken breast without the excess marinade and continue to sauté.

  • Step 4/4

    Add pineapple, coconut milk, remaining marinade, and chopped cashews to the pan and let simmer, covered, over medium-low heat for approx. 10 min. Stir occasionally. Season with salt, chili flakes, and lime juice to taste and garnish with cilantro and fried onions. Serve with rice and enjoy!
    • 400 ml coconut milk
    • 1 tsp salt
    • 1 tsp chili flakes
    • lime juice to taste
    • cilantro for serving
    • fried onions for serving
    • rice for serving

    Add pineapple, coconut milk, remaining marinade, and chopped cashews to the pan and let simmer, covered, over medium-low heat for approx. 10 min. Stir occasionally. Season with salt, chili flakes, and lime juice to taste and garnish with cilantro and fried onions. Serve with rice and enjoy!