Chicken, coconut and pineapple curry recipe
The combination of both coconut milk and creamed coconut in this curry adds a real gloss and weight to the sauce, giving it a gorgeous, velvety texture. If you can't get creamed coconut just double up on the tinned.
During the last moments of these exotic sunshine curries, you could throw a handful of roasted nuts to boost the salt and the beach-holiday feel. If you’re not a fan of nuts or don’t have any to hand, you can leave these out without any detriment to the dish.
Ingredients
- 2 thumb-sized pieces fresh root ginger, peeled
- 5 tbsp vegetable oil
- 2 onions, finely chopped
- 2 cloves garlic, crushed
- 3 skinless, boneless chicken breasts (approx. 600g/1lb 5oz), chopped into 2cm/3⁄4in cubes
- 2 tbsp garam masala
- 1 heaped tsp ground coriander
- 1 tsp ground turmeric
- 1 x quarter tsp chilli powder
- 100 g creamed coconut
- 400 ml canned coconut milk
- 2 green chillies, finely sliced
- 1.5 tsp salt
- 1 tsp brown sugar
- 10 chunks canned pineapple, cut into 1-2cm/1⁄2-3⁄4in pieces
- 100 g roasted salted cashew nuts
- 1 small handful fresh coriander/cilantro, finely chopped, to garnish
- 1 red chilli, finely sliced, to garnish
- 4 servings of cooked rice or flatbreads, to serve
- 2 thumb-sized pieces fresh root ginger, peeled
- 5 tbsp vegetable oil
- 2 onions, finely chopped
- 2 cloves garlic, crushed
- 3 skinless, boneless chicken breasts (approx. 600g/1lb 5oz), chopped into 2cm/3⁄4in cubes
- 2 tbsp garam masala
- 1 heaped tsp ground coriander
- 1 tsp ground turmeric
- 1 x quarter tsp chilli powder
- 3.5 oz creamed coconut
- 14.1 fl oz canned coconut milk
- 2 green chillies, finely sliced
- 1.5 tsp salt
- 1 tsp brown sugar
- 10 chunks canned pineapple, cut into 1-2cm/1⁄2-3⁄4in pieces
- 3.5 oz roasted salted cashew nuts
- 1 small handful fresh coriander/cilantro, finely chopped, to garnish
- 1 red chilli, finely sliced, to garnish
- 4 servings of cooked rice or flatbreads, to serve
- 2 thumb-sized pieces fresh root ginger, peeled
- 5 tbsp vegetable oil
- 2 onions, finely chopped
- 2 cloves garlic, crushed
- 3 skinless, boneless chicken breasts (approx. 600g/1lb 5oz), chopped into 2cm/3⁄4in cubes
- 2 tbsp garam masala
- 1 heaped tsp ground coriander
- 1 tsp ground turmeric
- 1 x quarter tsp chilli powder
- 3.5 oz creamed coconut
- 1.7 cups canned coconut milk
- 2 green chillies, finely sliced
- 1.5 tsp salt
- 1 tsp brown sugar
- 10 chunks canned pineapple, cut into 1-2cm/1⁄2-3⁄4in pieces
- 3.5 oz roasted salted cashew nuts
- 1 small handful fresh coriander/cilantro, finely chopped, to garnish
- 1 red chilli, finely sliced, to garnish
- 4 servings of cooked rice or flatbreads, to serve
Details
- Cuisine: Indian
- Recipe Type: Chicken
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Finely mince one of the pieces of ginger and slice the other into fine matchsticks. Set aside.
- Heat the oil in a large pan over a medium heat. Add the onions, garlic and minced ginger and fry, stirring continuously, for 8 minutes, until golden brown.
- Add the chicken to the pan and stir to combine with the onions, then add the garam masala, ground coriander, ground turmeric and chilli powder.
- Cook, stirring occasionally, for 5 minutes, to seal the chicken and coat it in the spices.
- Add the creamed coconut, coconut milk, ginger matchsticks, sliced chillies, salt, sugar, pineapple and cashews to the pan and stir to combine, adding a little of the juice from the canned pineapple if the mixture is too dry.
- Leave to cook, stirring occasionally, for 5-10 minutes, until the chicken is cooked through.
- Scatter with chopped coriander and sliced red chilli, then serve hot with rice or wraps alongside.
This recipe is from 30 Minute Mowgli by Nisha Katona, published by Nourish Books.
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