Pineapple And Coconut Curry Chicken
This Pineapple and Coconut Curry Chicken recipe is a delightful fusion of flavors from Christmas Island Cuisine. The combination of sweet pineapple, creamy coconut, and aromatic curry creates a mouthwatering dish that is perfect for a special occasion or a cozy family dinner.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into cubes
- 1 cup diced pineapple
- 1 can (14 oz) coconut milk
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 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 tbsp chopped fresh cilantro for garnish
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant.
- Add the chicken cubes to the skillet 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 add the sliced red bell pepper. Simmer for 15 minutes, stirring occasionally.
- Add the diced pineapple to the skillet and continue to simmer for another 10 minutes, or until the chicken is cooked through and the sauce has thickened.
- Remove from heat and garnish with chopped cilantro before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Large skillet Cutting board Knife Measuring spoons Can opener Serving platter
Tools
Stovetop
Serving suggestions
Serve the Pineapple and Coconut Curry Chicken over steamed jasmine rice for a complete meal.
Tips & tricks
For a spicier kick, add a chopped red chili pepper to the curry while simmering.
Cost
$20