Pineapple chicken curry

Pineapple chicken curry

Based on 19 ratings

Difficulty

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

Ingredients

Servings:-4+
½ pineapple
500 g chicken breast
10 g cilantro
30 g ginger
3 cloves garlic
3 tsp curry powder
1½ 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

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

Nutrition per serving

Cal
609
Protein
41g
Fat
40g
Carb
21g

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 cilantro
  • 500 chicken breast
  • 30 ginger
  • 3 cloves garlic
  • 3 tsp curry powder
  •  tsp ground turmeric
  • 150 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.
  • ½ pineapple
  • 1 bell pepper
  • 1 red onion
  • 100 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!