This island hopping Pineapple Chicken Curry is full of flavor, easy to make and will become on of your families favorite international recipes. It is both savory and sweet with a delightful blend of interesting flavors.
I like to cook curry recipes when the weather turns cooler. The use of spices gives a warm and comforting taste to the dish that can’t be beat.
If you enjoy Thai cooking, be sure to check out my recipe for tamarind paste substitute. It’s an ingredient often called for in Thai recipes.
Making this Pineapple Chicken Curry
I love to share recipes, project and gardening photos from the fans of The Gardening Cook on Facebook. Recently, Diamond Victoria, a very active fan on the page shared this tasty recipe for Chicken Curry. It sounds absolutely delicious.
One of the key steps in making curry recipes is to really develop the flavors of the ingredients. This recipe is no exception
Ingredients for this curry recipe
The list of ingredients is long, so it’s a good idea to gather them all before you start cooking. You’ll need:
- boneless chicken breasts
- coconut milk
- pineapple chunks
- fire roasted tomatoes
- Thai red curry paste
- sea salt and black pepper
- ginger and garlic
- white onion
- chili garlic paste (optional if you like more heat)
- arbol chili pods
- frozen peas
- green onions
- toasted sweet coconut
Start by cutting your chicken breast into bite sized pieces. This will allow the sauce to permeate well through the meat.
Mix the coconut milk, pineapple juice, broth from the tomatoes along with the spices, onion, ginger and garlic. It’s a good idea to taste the liquid now. If you want more chili taste, now is the time to add extra chili paste.
Put the chicken pieces in a large zip lock bag and add the marinade. Put it in the fridge for several hours. (overnight is even better!)
Once the chicken has marinated in the sauce, pour everything into a large saucepan and add the pineapple pieces and fire roasted tomatoes.
Add the red chili pods and cover and cook on low for 2 1/2 to 3 hours. The curry sauce will reduce and get thick. Towards the end of the cooking time, add the peas.
At serving time, remove the chili pods and serve with rice or mashed potatoes. Garnish with sliced spring onions and toasted coconut.
Tasting the coconut chicken curry recipe
This pineapple chicken curry is creamy and rich and just chock full of interesting flavors. It is sweet and savory with a kick that comes from the fire roasted tomatoes and chili paste. Thanks for sharing the recipe Diamond!
If you like curries with an international flair, check out this crock pot chicken curry. It’s amazing!