Chicken, Coconut And Pineapple Curry
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
A velvety chicken curry with coconut milk, creamed coconut, and pineapple chunks, spiced with garam masala and fresh ginger. Garnished with cashews, cilantro, and red chili, served with rice or flatbreads.
Ingredients
- 2 thumb-sized pieces fresh root ginger peeled
- 5 tbsp vegetable oil
- 2 onions finely chopped
- 2 clove garlic crushed
- 3 skinless, boneless chicken breasts chopped into 2cm/¾in cubes
- 2 tbsp garam masala
- 1 ground coriander
- 1 tsp ground turmeric
- 1/4 tsp chilli powder
- 3 8/15 oz creamed coconut
- 1 9/13 cups canned coconut milk
- 2 green chillies finely sliced
- 1 1/2 tsp salt
- 1 tsp brown sugar
- 10 canned pineapple cut into 1–2cm/½–¾in pieces
- 3 8/15 oz roasted salted cashew nuts
- fresh coriander/cilantro finely chopped, to garnish
- 1 red chilli finely sliced, to garnish
- cooked rice to serve
- flatbreads to serve
Nutrition (per serving, estimated)
Estimated based off 13 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 280 mg
- Iron: 8.19 mg
- Magnesium: 260 mg
- Phosphorus: 478 mg
- Potassium: 1867 mg
- Zinc: 4.3 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 5 tbsp vegetable oil
- 2 tbsp garam masala
- 1 ground coriander
- 1 tsp ground turmeric
- 1/4 tsp chilli powder
- 3 8/15 oz creamed coconut
- 1 9/13 cups canned coconut milk
- 1 1/2 tsp salt
- 1 tsp brown sugar
- 3 8/15 oz roasted salted cashew nuts
Prepare
- Peel 2 thumb-sized pieces fresh root ginger
- 2 onions, finely chopped
- Crush 2 clove garlic
- 3 skinless, boneless chicken breasts, chopped into 2cm/¾in cubes
- 2 green chillies, finely sliced
- 10 canned pineapple, cut into 1–2cm/½–¾in pieces
- fresh coriander/cilantro, finely chopped, to garnish
- 1 red chilli, finely sliced, to garnish
- cooked rice, to serve
- flatbreads, to serve
Let's Cook
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Step 1.
Finely mince one piece of ginger and slice the other into fine matchsticks. Set aside.
-
Step 2.
Heat 5 tbsp vegetable oil in a large pan over medium heat. Add the finely chopped onions, crushed garlic, and minced ginger. Fry, stirring continuously, for 8 minutes until the onions are golden brown.
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Step 3.
Add the cubed chicken breasts to the pan and stir to combine with the onions. Add 2 tbsp garam masala, 1 heaped tsp ground coriander, 1 tsp ground turmeric, and ¼ tsp chilli powder. Cook, stirring occasionally, for 5 minutes to seal the chicken and coat it in the spices.
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Step 4.
Add the creamed coconut (broken into pieces), canned coconut milk, ginger matchsticks, sliced green chillies, 1½ tsp salt, 1 tsp brown sugar, pineapple chunks, and roasted salted cashew nuts to the pan. Stir to combine, adding a little pineapple juice from the can if the mixture seems too dry. Let it cook, stirring occasionally, for 5–10 minutes until the chicken is cooked through.
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Step 5.
Scatter with finely chopped fresh coriander and sliced red chilli. Serve hot with cooked rice or flatbreads.