Name: Chicken with Tart Pineapple, Coconut, and Cashews
Ingredients: 5 coins peeled fresh ginger, chopped; 6 tablespoons (30 g) grated unsweetened coconut; ½ cup (65 g) roasted unsalted cashews; 1 tablespoon paprika; 1 teaspoon ground cumin; 2 teaspoons ground coriander; ¼ pineapple, peeled, cored, and chopped; Salt; 2 tablespoons brown sugar, or more to taste; ½ (13.5-ounce/400-ml) can coconut milk; 1 tablespoon tamarind concentrate, such as Tamicon brand, or more to taste; 3 to 4 pounds (1.4 to 1.8 kg) well-trimmed skinless chicken thighs, with or without the bones; 1 stalk lemongrass, tops and tough outer leaves removed, chopped; 2 cloves garlic, chopped

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

A few months ago, in a Malaysian cookbook I read about a curry-like dish with sour carambola (starfruit) as the base, and ever since then my local (and even nonlocal) grocery stores have declined to restock the starfruit area of the “exotic” produce section—I’ve yet to try it. I was taken by the idea of using a tart fruit in a savory dish, though, so I came up with this one in which chicken is cooked in a puree of fresh pineapple, aromatics, and thickening