Chicken, Coconut & Pineapple Curry

The combination of both coconut milk and creamed coconut in this curry adds a real gloss and weight to the sauce, giving it a gorgeous, velvety texture. During the last moments of this exotic sunshine curry I throw in a handful of nuts to boost the flavour. As always, adjust the chilli levels to taste and depending on who you are cooking for.

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Ingredients

ginger 40 g
garlic cloves 2 (crushed)
onion 2 (sliced)
mixed chillies 40 g (sliced)
vegetable oil 4 tbsp
chicken breast 600 g (sliced)
folded flatbreads 4
fresh coriander 1 handful (chopped)
brown sugar 1 tsp
chilli powder ¼ tsp
ground turmeric 1 tsp
ground coriander 1 tsp
garam masala 2 tbsp
salted cashew nuts 80 g
pineapple chunks 200 g
coconut milk 400 ml
coconut cream 100 g

Method

Peel all the ginger, grate half of it and cut the other half into thin matchsticks. Crush the garlic. Finely slice the onion and mixed chillies. Finely chop the coriander leaves and stalks. Slice the chicken breasts.
Heat the vegetable oil in a large pan over a medium heat.Add the onions, garlic and grated ginger and fry, stirring continuously, for 5 minutes, until golden brown.
Add the chicken to the pan. Stir to combine with the onions, then add the garam masala, ground coriander, ground turmeric and chilli powder. Cook, stirring occasionally, for 5 minutes, to seal the chicken and coat it in the spices.
Add the creamed coconut, coconut milk, the rest of the ginger, sliced chillies, brown sugar, pineapple and cashew nuts to the pan. Stir to combine and add a little of the juice from the pineapple chunks if the mixture is too dry. Season to taste. Simmer gently for 10 minutes, until the chicken is cooked through
Meanwhile, heat the flatbreads according to packet instructions. Scatter the curry with the chopped coriander and serve with the flatbreads. Enjoy!

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Chicken, Coconut & Pineapple Curry

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Ingredients

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