Pineapple chicken curry

Pineapple chicken curry

Based on 64 ratings
Sandra Schumann

Sandra Schumann

Contributor

Difficulty

Easy 👌

Preparation

45 min

Baking

0 min

Resting

120 min

Ingredients

2Servings
¼
pineapple
250 g
chicken breast
5 g
cilantro
15 g
ginger
cloves
garlic
tsp
curry powder
¾ tsp
ground turmeric
75 g
yogurt
½
bell pepper
½
red onion
50 g
cashews
1 tbsp
vegetable oil
200 ml
coconut milk
½ tsp
salt
½ tsp
chili flakes
lime juice to taste
cilantro for serving
fried onions for serving
rice for serving
MetricImperial

Utensils

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

How-To Videos

how-to-cut-a-pineapple

How to cut a pineapple

how-to-peel-ginger

How to peel ginger

how-to-cook-aromatic-rice

How to cook aromatic rice

Nutrition per serving

Cal609
Fat40 g
Protein41 g
Carb21 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.
    • 5 g cilantro
    • 250 g chicken breast
    • 15 g ginger
    • cloves garlic
    • tsp curry powder
    • ¾ tsp ground turmeric
    • 75 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.
    • ¼ pineapple
    • ½ bell pepper
    • ½ red onion
    • 50 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.
    • 1 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!
    • 200 ml coconut milk
    • ½ tsp salt
    • ½ 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!

  • Enjoy your meal!

    Pineapple chicken curry

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