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Pineapple Coconut Chicken Curry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 44 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Fusion (Southeast Asian Inspired)

Description

This Pineapple Coconut Chicken Curry is a flavorful and aromatic dish combining tender chicken, vibrant bell peppers, and sweet pineapple simmered in a rich coconut curry sauce. Infused with fresh ginger, garlic, and a blend of curry spices, it’s a comforting yet refreshing meal perfect for family dinners or gatherings. The addition of cashews adds a delightful crunch and texture contrast, while the cilantro garnish brightens each serving.

Ingredients

Protein & Oil

  • 1 Tablespoon Olive oil
  • 2 Chicken Breasts (Boneless, skinless, sliced thin)
  • Kosher salt (to taste, starting with 1 teaspoon)

Spices & Aromatics

  • 2 Tablespoons Curry Paste
  • 1/2-1 Tablespoon Curry Powder (preferably 1/2-3/4 tablespoon)
  • 1 1/2 teaspoons Fresh Ginger (grated)
  • 6 Cloves Garlic (minced)

Vegetables

  • 1 Onion (sliced)
  • 1 Red Bell Pepper (quartered, seeded, and sliced)
  • 1 Green Bell Pepper (quartered, seeded, and sliced)
  • 1 1/2 Cups Carrots (sliced)

Liquids & Creams

  • 2 Cans Unsweetened Coconut Milk (13.5 ounces each)
  • 1 2/3 Cups Cream of Coconut
  • 6 Ounces Pineapple Juice

Fruit & Nuts

  • 3/4 Pineapple (cored and chopped)
  • 6 Ounces Whole Cashews

Garnish

  • Cilantro (chopped)

Instructions

  1. Heat the Oil and Cook Chicken: In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the thinly sliced chicken breasts and sprinkle with kosher salt. Cook the chicken until no pink remains, ensuring it is cooked through but still tender.
  2. Add Spices and Aromatics: To the cooked chicken, add the curry paste, curry powder, freshly grated ginger, and minced garlic. Stir and cook for about 1 minute until fragrant, allowing the spices to bloom and release their flavors.
  3. Cook Vegetables: Add the sliced onion, red bell pepper, green bell pepper, and sliced carrots to the pot. Reduce heat to medium and cook the vegetables until they become tender, approximately 10 minutes, stirring occasionally to prevent sticking.
  4. Add Coconut and Pineapple Mixture: Pour in the canned coconut milk, cream of coconut, pineapple juice, and chopped pineapple. Stir all ingredients together and bring the mixture to a gentle simmer. Reduce heat to medium-low and let the curry cook uncovered for 20-30 minutes, stirring occasionally. For deeper flavor, you may simmer up to 2 hours.
  5. Add Cashews and Serve: Just before serving, stir in the whole cashews to add a delightful crunch. Serve the curry hot over steamed white rice and garnish with freshly chopped cilantro for a fresh and vibrant finish.

Notes

  • You can adjust the curry powder amount depending on how spicy and flavorful you prefer the dish.
  • Cooking times may vary slightly depending on your stove and pot, so check for tenderness of vegetables and doneness of chicken.
  • Using unsweetened coconut milk helps balance the sweetness of the cream of coconut and pineapple juice.
  • For a vegetarian version, substitute chicken with tofu or chickpeas.
  • The curry can be prepared ahead and reheated; flavors tend to deepen after resting.

Find it online: https://dishmelt.com/pineapple-coconut-chicken-curry-recipe/