Get the Recipe:
Chicken and Pineapple Curry
A simple chicken and pineapple curry. Creamy coconut milk makes this pineapple chicken curry so yummy. Delicious served over rice and ready in 20 minutes!
Ingredients
- 2 tbsp olive oil
- 1 onion, finely diced
- 2 tsp minced garlic
- 1 tsp ground ginger
- 2 tbsp curry powder
- 1/2 tsp ground cardamom
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2-1 fresh green chile, finely diced
- 1 can coconut milk
- 4 boneless skinless chicken breasts, cubed
- 1 small pineapple, cubed or 1 can cubed pineapple
Instructions
- In a medium-sized pot over medium heat, add the olive oil, onion, and garlic. Saute until onion is soft and garlic is fragrant.
- Add the ginger, curry powder, cardamom, coriander, salt, pepper, and chile. Saute for 1-2 minutes, or until spices are fragrant.
- Add the coconut milk, chicken breasts, and pineapple. Bring coconut milk to a simmer and cook for 15-20 minutes, or until chicken is cooked through.
- Serve with coconut rice and veggies of choice.
Notes
- If you serve with rice, cooking it in coconut milk makes an excellent companion to this curry!
- For those who are paleo, coconut cauliflower rice would be excellent with this.
- Start with half a chili and check the spiciness once everything is done cooking. If you want more heat, add cayenne 1/4 tsp at a time, tasting and stirring between additions.
- This freezes well and makes great leftovers!
Calories: 450kcal, Carbohydrates: 33g, Protein: 23g, Fat: 28g, Saturated Fat: 18g, Trans Fat: 1g, Cholesterol: 58mg, Sodium: 369mg, Potassium: 831mg, Fiber: 6g, Sugar: 22g, Vitamin A: 157IU, Vitamin C: 93mg, Calcium: 64mg, Iron: 3mg
Did you make this recipe?Mention @chel.seacole on Instagram or tag #aducksoven.