Chicken, Coconut and Pineapple Curry

Name: Chicken, Coconut and Pineapple Curry
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 3 skinless, boneless chicken breasts (approx. 600 g/1 lb 5 oz), chopped into 2 cm/¾ in cubes; 2 tbsp garam masala; 1 heaped tsp ground coriander; 2 thumb-sized pieces fresh root ginger, peeled; 5 tbsp vegetable oil; 2 onions, finely chopped; 2 cloves garlic, crushed; 10 chunks canned pineapple, cut into 1–2 cm/½–¾ in pieces; 1 tsp brown sugar; 1½ tsp salt; 2 green chillies, finely sliced; 400 ml/14 fl oz canned coconut milk; 100 g/3½ oz creamed coconut; ¼ tsp chilli powder; 1 tsp ground turmeric; cooked rice, or flatbreads, to serve; 1 red chilli, finely sliced, to garnish; small handful fresh coriander/cilantro, finely chopped, to garnish; 100 g/3½ oz roasted salted cashew nuts

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

30 Minute Mowgli

By Nisha Katona

Published 2021

About

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, I often 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.