Pineapple and Coconut Chicken Curry (Curry de Pollo con Piña y Coco)
Curry de Pollo con Piña y Coco, or Pineapple and Coconut Chicken Curry, is a popular dish in Costa Rican cuisine. This flavorful and aromatic curry is a perfect blend of sweet and savory flavors, with a hint of tropical goodness from the pineapple and coconut.
Ingredients
- 2 lbs chicken breast, cut into cubes
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup pineapple chunks
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 2 cups cooked white rice, for serving
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until the onion is soft and translucent.
- Add the chicken cubes to the pot and cook until browned on all sides.
- Stir in the curry powder, turmeric, cumin, paprika, salt, and black pepper, coating the chicken evenly with the spices.
- Pour in the coconut milk and bring the mixture to a simmer. Cook for 15 minutes, stirring occasionally.
- Add the red bell pepper and pineapple chunks to the pot, and continue to simmer for another 10 minutes.
- Once the chicken is cooked through and the sauce has thickened, remove the pot from the heat.
- Serve the Pineapple and Coconut Chicken Curry over cooked white rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Large pot Cooking spoon Knife Cutting board
Tools
Saucepan Measuring spoons Measuring cups
Serving suggestions
Serving suggestions: Garnish with fresh cilantro and a squeeze of lime juice for a burst of freshness.
Tips & tricks
Tips: Adjust the level of spiciness by adding more or less curry powder to suit your taste preferences.
Cost
$20