Pineapple Chicken Curry

Pineapple Chicken Curry with Video tutorial

This is the 16th post for  #BlogchatterA2Z 2021 powered by Blogchatter. P for Pineapple. Last year when we were in Thailand, my daughter-in-law ordered this Pineapple Chicken Curry and really relished it. Once we were home, I tried to replicate it.  This is a creamy pineapple chicken curry with coconut milk, laden with capsicum and onions. I topped it off with a handful of fried cashews.  It is a quick, easy, and delectable dish that’s spicy as well as sweet. My grandsons, don’t like spicy food so I left out the chilli flakes. But if you can take the heat then go ahead and spice it up.

This delicious one pot Pineapple Chicken Curry can be a weekend dinner delight served with steamed rice. The kiddos relished the chicken and licked off their dinner plates

INGREDIENTS

½ pineapple

500 gms Boneless chicken

1 tbsp ginger

1 tsp turmeric

5 cloves garlic

1 capsicum

A cup of thick yogurt

1 large onion

 Handful of cashews

2 tbsp oil

1 tsp lime juice

A cup coconut milk

1 tsp chili flakes (optional)

Salt to taste

1 tbsp Chicken curry powder

Fresh coriander for garnish

2 tbsp fried onions for garnish

Steamed Rice for serving

METHOD:

 Firstly, in a bowl, marinate the boneless chicken in the ginger garlic, turmeric, chicken curry powder and the thick yoghurt.. Mix well, cover and set aside for an hour.

Next, peel and finely slice the pineapple and capsicum. Chop the onion.

Subsequently, heat the vegetable oil in a frying pan. I used a cast iron pan and I feel that chicken curry cooked in it turns out creamier. Add the sliced onion and sauté. Throw in the chopped capsicum and sauté for 5 minutes.

Now, add the marinated chicken and keep stirring.

Once the chicken is almost done, add the chopped pineapple and coconut milk, to the chicken. Cover with a lid and let it simmer for ten minutes.

Finally, add salt, chili flakes, and the lime juice.

Pineapple Chicken Curry is ready. Transfer it to a serving bowl.

Garnish with fried onions and cashews.

Serve with steamed rice and watch your family enjoy.

My previous posts for #BlogchatterA2Z are Andhra Pachi Tomato Pachadi, Bourbon Cream Pudding, 5 reasons to use cast iron utensils, Egg Dosa  How to Make Fajitas, My First Visit to Goa  Healthy Garlicky Potato Wedges, Mango Mint Iced Tea, Travelogue on Kashmir, Tomato Pappu, How to grow marigolds from dry flowers, How to make Nalleru Pachadi, No-cook Oreo Rosogulla Cream Pudding.

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Course Main Dish

Cuisine Thai

Ingredients

  

• 1/2 a pineapple
• 500 gms Boneless Chicken
• 1 tbsp Ginger
• 5 cloves garlic
• 1 tsp Turmeric
• 1 cup thick yoghurt
• 1 green Capsicum
• 1 large Onion
• 2 tbsp oil
• 1 cup coconut milk
• 1 tsp Salt
• 1 tsp chilli flakes optional
• 1 tsp lime juice
• 1 tbsp Chicken curry powder
• Fresh coriander for garnish
• 2 tbsp fried onions for garnish

Instructions

 

• Firstly, in a bowl, marinate the boneless chicken in the ginger garlic, turmeric, chicken curry powder and the thick yoghurt.. Mix well, cover and set aside for an hour.
• Next, peel and finely slice the pineapple and capsicum. Chop the onion.
• Subsequently, heat the vegetable oil in a frying pan. I used a cast iron pan and I feel that chicken curry cooked in it turns out creamier. Add the sliced onion and sauté. Throw in the chopped capsicum and sauté for 5 minutes.
• Now, add the marinated chicken and keep stirring.
• Once the chicken is almost done, add the chopped pineapple and coconut milk, to the chicken. Cover with a lid and let it simmer for ten minutes.
• Finally, add salt, chilli flakes, and lime juice.
• Pineapple Chicken Curry is ready. Transfer it to a serving bowl.
• Garnish with fried onions and cashews.
• Serve with steamed rice and watch your family enjoy.

Notes

Chilli flakes are optional

You can even add Cream

Pineapple is a tenderiser and chicken cooks fast.

Keyword Pineapple Chicken Curry