- Meat and poultry
- Cuts of chicken
- Chicken breast
A lovely spicy, warming dish with a fruity kick. You can either make it with ready to eat roast chicken breast, or use chicken breast fillets and shallow fry them as instructed on the package; if frying your own chicken you'll want to start this about half way through the cooking of the curry.
4 people made this
- 2 potatoes
- 100g peas
- 100g sweetcorn
- other mixed veg of your choice (I use runner beans, mixed peppers, mushrooms and onions)
- curry powder, strength depending on your preference
- 1 (400g) tin pineapple chunks (save juice)
- 1 (480g) package roast boneless chicken breast, cut into strips
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Peel and cut your potatoes into small/medium sized chunks, save 1/2 of a potato to grate with a cheese grater to thicken the sauce later on.
- Fill a large saucepan with water about half/quarter way, heat on a medium temp hob. Add the potatoes and cook till they can be pierced with a knife.
- Add all the other vegetables.
- Start to gradually add the curry powder into the pot, stirring as you go, keep adding powder until you feel you've got the desired amount of spice.
- Add the grated potato and stir, keep adding grated potato to thicken the sauce to the consistency you like.
- Add the pineapple chunks and add about 1/4 of the juice to the pan.
- Add the chicken strips.
- Cover the pan and leave to simmer for about 20 minutes. Keep checking to make sure the sauce is thickening. Stir occasionally.
- Feel free to add any additional spices or herbs. When sauce is thickened and potatoes are at their softest but not breaking up, the curry is ready to be served.
This dish can be served with rice, hot fresh bread, naan bread or more.
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- 10 oz skinless, boneless chicken breast
- 2 cups unsweetened coconut milk
- 2 tbsp red curry paste
- 2 lime leaces, torn into thirds
- 2 tbsp fish sauce
- 1 tsp sugar
- 1 average pineapple, cut into 1/2 inch chunks
- Strips of red pepper
- 2.5 cups freshly steamed rice
- 1. Slice the chicken into strips that are 1/4 inch thick, 2 inch long, and about 1 inch wide. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly, and then slice. Reserve. 2. Heat 1 cup of coconut milk in a wok (or large frying pan) on high heat until it boils. Add red curry and stir-fry to dissolve for 1-2 minutes. Add lime leaves and fish sauce and stir briefly. Immediately add reserved chicken and sugar and stir-fry for 2 minutes, until the chicken in springy. Add pineapple and stir-fry for 2 minutes. Add remaining coconut milk and stir-cook for 2-3 minutes, until oil rises to the surface. 3.Transfer to a serving dish, top with red pepper and serve immediately, accompanied by steamed rice.
Pineapple Chicken Curry Recipe
Here is a delicious one pot Pineapple Chicken Curry that you can make for a weeknight dinner and serve it along with steamed rice. The addition of pineapple along with the thai yellow curry paste, makes this curry lip smacking delicious.
Pineapple Chicken Curry Recipe is a lip smacking combination that blends well into a Thai Curry base. The curry is also cooked in one pot which makes it perfect for those quick weeknight dinners that you can serve along with rice.
Yellow curry paste is used for enhancing the flavor in the curry, the curry paste can be made in a giffy with ingredients like galangal, lemongrass, garlic etc., All these flavors get rightly paired with chicken and pineapple and it can be had with just plain rice or some brown rice by the side.
We have used Nutralite Garlic & Oregano spread to cook the curry which adds a delicious fusion taste to this curry.
Serve the Pineapple and Chicken Curry Recipe along with steamed rice, Grilled Winter Vegetable Salad Recipe and a glass of cocktail by the side to enjoy your Sunday lunch.
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.
- 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!
I modified this slightly since I didn't have all the ingredients. After browning the chicken, I cooked the carrots, then asparagus. When adding spices I used fresh ginger and cooked that with the garlic. I added garbanzo beans and small handful of raisins, which complemented the sweetness of the pineapple very well. At the end I added coarsely chopped green onions and finally garnished with cilantro. It was surprisingly delicious.
I don't understand the complaints that this is bland. Mine was very tasty! Even my teenage son agreed. I used extra garlic and garam masala, though, as suggested. I also cooked the carrots with the onions. I ended up simmering a little longer than recommended, which helped thicken it more, and I also used crushed pineapple because that's what I had on hand (to taste, which I think was about a cup). The crushed pineapple also seemed to help absorb the sauce a bit and make it really substantial. A good dish for a rainy day!
i make a lot of curry dishes, something missing here. we tasted after it was finished, kinda bland. so we tried adding more cayenne, then spices, finally coconut milk. nothing working for it here.
I liked this recipe although I thought the carrots remained a bit too crunchy. I would add them when cooking the onions to soften them a bit more. I also added 3 cloves of garlic.
My son loves this recipe and I try and remember to make it often - yesterday, I started making it and realized Iɽ forgotten to buy tomatoes - I subɽ with tomato paste, and it was still lovely, and in the last half hour, I add a cup of pre- soaked Basmati - a pilaf!
I made this for my son who loves curry. I used canned pineapple in natural juice and took the advice of adding a bit of the juice to the sauce. I cooked the chicken until it was very tender and the sauce was thickened. I also chopped the carrots in the food processor. We loved it and will definitely make it again and again.
A great recipe. Wasn't sweet enough for me though at first while cooking, so I ended up adding pineapple juice too. Even better.
Good recipe - I substituted chicken breasts and curry powder. Served it over jasmine rice. Would be a good dinner party dish to make ahead and keep warm.
This is one of my favourite recipes on this site. I have made it several times over the last few years and have also served it for company. they loved it too. One change. I recommend using fresh ginger rather than ground.
I thought this was a pretty good recipe. For me, there was a little bit too much pineapple. But otherwise, it was tasty, relatively easy and pretty healthy/low fat. It's my first time cooking curry, and I was pleased.
Did not like this recipe at all. Too watery and sort of bland. Maybe if you add yogurt like other reviewers suggest, it would have a better texture & flavor. But overall I would rate this a poor recipe.
The Chicken Curry with Dried apricots recipe on this site is much better. This was good enough to use up some extra tomatoes and pineapple - fresh of course. I would also suggest using fresh ginger and a tsp. of hot curry paste.
We loved this dish. I did use Garam Masala, actually in place of the cumin since I didn't have cumin at the time. Also, I used fire roasted diced tomatoes instead of whole ones, also because that's what I had in the house. There are more tomatoes by weight in a can of diced tomatoes I think this plus the fire roasting added some extra depth of flavor. I did use a can of diced pineapple, drained, as one of the other reviewers mentioned.
As suggested below, I added garam masala. I was going to ad yogurt, but it was a last minute thing, and all the store had was heavy cream so I used that. It's sinfully delicious. Next time I'll use yogurt.
I used canned pineapple instead of fresh, drained, worked well. I loved the flavors in this dish, but I am a big fan of both pineapple and curry that was no surprise. Even my picky boyfriend loved it! This may become a new mainstay around my kitchen.
I added some nutmeg, crushed red peppers, and cloves to the garlic. Wonderful! A Hint, if you store East-Indian food in plastic, the plastic will become discoloured. Use glass.
Not bad, but didn't taste much like a curry. Above all, it lacked bite. If I make it again, I'll add some garam masala, and possibly some yogurt to thicken it up.
I did not like to much. Thoughtthe spices were too much.
I made this for Sunday dinner and both my wife and father in law stated "very good". My wife has already asked me to make this dish again.
Very nice combination of fresh pineapple and curry. I did use the garam masala and it was quite good. I also used boneliess sknless chicken thighs cutup.
Pineapple Chicken Curry
4 pounds chicken
4 medium sized onions
2 to 3 stalks celery
5 tablespoons olive or cooking oil
5 tablespoons flour
2 tablespoons curry powder (more if you like it hotter)
½ teaspoon salt
1 quart chicken stock
¼ cup seedless raisins
1 tablespoon lemon juice
1 cup crushed pineapple, well drained
1 ½ cup heavy cream
Cut up chicken for fricassee and boil until tender with a small onion, sliced, and two or three stalks of celery. Strain the stock and add chicken soup if there is not a quart of the stock.
Remove chicken meat from the bones, discard skin and cut meat into bite-sized pieces. Fry onions in oil, mix curry powder and salt with flour and stir into oil. Simmer for a few minutes and add chicken stock.
Put into double boiler and add raisins, pineapple and lemon juice and cook for half hour. Add heavy cream, chicken and more salt if needed, and cook about 15 minutes over a low fire.
To add attractiveness to the dish serve in hollowed out pineapple shells with some leaves left on.
How to make Thai Green Curry
This particular curry is quite easy and whips up really quick. You can use canned curry paste but we found the varieties much too hot for our taste. I decided to learn how to make Thai Green Curry Paste so that I could control the heat. I found that even though the ingredient list is long for curry paste, it’s easy because you throw it all into a blender with some water. You can make double batches and freeze it or keep it in the fridge, so easy!
You will want to make a trip to the Asian store so you can find some Thai basil, lemon grass, Kefir lime leaves and shrimp paste or miso. Definitely make double batches, keep it in the freezer, it’s worth it!
To make the actual recipe, coconut oil is heated for about 5 minutes on -low-medium heat, stirring frequently. It will probably ‘crack’ and that’s OK, that’s how the Thais do it. Add your curry paste and stir, cooking the paste for a few more minutes, then add the rest of the coconut milk and remaining ingredients, all at once. Cover, simmer and 20 minute later you are done! Garnish with colorful optional garnishes and you have your very own Thai Green Curry! Congrats! High Five:)
This recipe is inspired by our local Thai restaurant and our love for sweet and not too hot curries.
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This chicken dhansak recipe represents the best of curry house style cooking.
In order to get it right, you will need to make a base curry sauce and also pre-cook your chicken. Pre-cooking the chicken not only speeds up the cooking process, it also adds another layer of flavour.
Each of the authentic British Indian restaurant (BIR) recipes on my blog require a base curry sauce. There is a link to the recipe in the recipe below. Once this is made, you can make many different curry house style curries in about ten minutes.
I pre-cook chicken in two ways. Most Indian restaurants use this method to prepare their chicken for this curry. In this recipe, the chicken pieces are slow cooked in a spiced broth. You could add a couple of tablespoons of the cooking juices to your curry for extra flavour.
You could also add tandoori style chicken tikka to this recipe if you’d like to create tandoori Chicken Dhansak.
Pineapple Chicken Thai Fried Rice
Fried rice is an all-time favorite takeout that you can easily make at home in a few simple steps. Whether you like the Chinese, Thai, Peruvian, or Vietnamese version, there is something about fried rice that makes it the perfect dish. It might be the combination of flavors, textures, and colors, or the fact that the rich fried rice has something for everyone, but what's undeniable is that when you make fried rice, every plate is cleaned empty and you get happy faces all around.
Our sweet and savory version of a Thai chicken fried rice has a stir-fry sauce than brings together savory chicken, sweet pineapple chunks, crunchy nuts, and soft raisins. An all-in-one dish, this festive-looking meal shines as a special dinner when you don't have much time. Prep the rice and veggies in the morning and cook everything in no-time at night.
The Thai rice has soy sauce, which some might say is not actually Thai, but many cooks, professional and not, swear by the addition of the salty sauce, and we agree. For soy allergies, use coconut aminos instead, or an extra pinch of salt. If finding fresh pineapple is hard, go for canned, but try to use fruit preserved in water and not sweetened syrup. Serve with a fresh salad.
Slow cooker pineapple chicken curry
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When it was announced that this week's Sunday Supper theme was going to be coconut in honor of national piña colada day, I initially thought it would be only right to stay on the full piña colada theme and make something with both coconut and pineapple. Unfortunately with being away, I didn't really get my act together in working through any ideas until quite late on and of course what felt like original ideas weren't really, as I saw others looking to do much the same.
Rather than duplicate too much, I wanted to do something different but by now I was committed (in my mind at least) to using both coconut and pineapple. I have already shared a delicious blueberry piña colada and nyonya shrimp and pineapple curry that use both so that took out another couple ideas, but also gave me one too. We love that nyonya curry each time we have it but it's too spicy for my son and he's not a shrimp fan.
It got me thinking about making another curry, one that can be adjusted to taste and was easy as well. This slow cooker pineapple chicken curry is less hot than the nyonya shrimp curry (although you can spice it up if you like), and makes use of the slow cooker for a super-easy, hands-off fragrant and tasty meal.
If you've read much of this blog before, you'll know I have a bit of an odd relationship with the slow cooker: I have gone from never having heard of it, to kind of looking down my nose at it (largely because I hadn't had anything good made in it) to accepting it can be kind of handy and even good for certain dishes. Dishes that have a good depth of flavor, and where a longer cooking helps either tenderize the meat or deepen the flavor are prime candidates.
This curry has a bit of both of those aspects, particularly building the flavor. As much as anything, though, it's hard to say no to a dish that you leave to get on with things, particularly one that doesn't involve heating up the house in our current weather.
You really could hardly ask for an easier meal than this one, with only the simplest of preparation before leaving the slow cooker to do the work. At the end you add a little more coconut milk and some shredded coconut for added flavor and texture, then you can adjust the flavor if needed - a little more spice or whatever else you feel it needs.
This is more a base kind of recipe that you can adjust as suits you. I ended up making it without any chili so my son would take it then adding some for our servings, so the quantity of chili is a bit of an estimate (and will depend on your chili strength as well).
This slow cooker pineapple chicken curry is a super-easy dish that's got a lovely slightly sweet and tropical flavor from the pineapple and coconut, but has a bit more of a curry flavor going on too that you can adjust to taste. It makes a great hands-off midweek meal, that still has plenty flavor and is pretty good for you, which I'm sure we can all use more of.
Watch the video: Nejlepší recept s cuketou! Rychlý a velmi chutný. Chutný TV (October 2021).