Description
Coconut Pineapple Chicken Curry is a delightful blend of tropical sweetness and savory spices, creating a rich and creamy dish that’s both comforting and exotic. Tender chicken pieces are simmered in a luscious coconut milk sauce, with chunks of pineapple adding a juicy burst of sweetness. This curry is packed with warm spices like curry powder, cumin, and turmeric, and balanced with the brightness of fresh lime juice. Perfect for a weeknight dinner or a special gathering, this dish is easy to make yet offers complex, layered flavors.
Ingredients
- For the Curry:
1 tablespoon coconut oil (or vegetable oil)
1 large onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon chili powder (adjust to taste)
500 g (1 lb) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 can (400 ml) coconut milk
1 cup pineapple chunks (fresh or canned, drained)
1 cup chicken broth
1 tablespoon soy sauce or tamari
1 tablespoon lime juice
Salt and pepper to taste
Fresh cilantro, chopped (for garnish) - For Serving:
Cooked rice (white or brown)
Lime wedges (optional)
Fresh cilantro (for garnish)
Instructions
Prepare the Curry:
Heat Oil: In a large skillet or saucepan, heat the coconut oil over medium heat.
Cook Aromatics: Add the chopped onion and cook for 3-4 minutes, until softened. Add the minced garlic and ginger, and cook for an additional 1-2 minutes until fragrant.
Add Spices: Stir in the curry powder, ground cumin, turmeric, and chili powder. Cook for another minute to toast the spices.
Cook Chicken: Add the chicken pieces to the skillet, stirring to coat them with the spices. Cook for 5-7 minutes, until the chicken is browned on all sides.
Add Liquids: Pour in the coconut milk, chicken broth, and soy sauce. Stir to combine and bring the mixture to a simmer.
Simmer: Reduce the heat to low and let the curry simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Add Pineapple: Stir in the pineapple chunks and cook for an additional 5 minutes, until the pineapple is heated through.
Season: Adjust seasoning with lime juice, salt, and pepper to taste.
Serve:
Serve with Rice: Serve the coconut pineapple chicken curry over cooked rice.
Garnish: Garnish with fresh cilantro and lime wedges if desired.
Tips:
Adjust Spice Level: Feel free to adjust the chili powder to your preferred spice level.
Pineapple: If using fresh pineapple, you can cut it into chunks and add it directly. If using canned pineapple, make sure to drain it to avoid excess liquid.
Thickening Sauce: If you prefer a thicker sauce, let it simmer a bit longer to reduce, or mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the curry.
Enjoy your Coconut Pineapple Chicken Curry, a flavorful and tropical dish that’s both comforting and delicious!
Notes
- Marinate the Chicken for Extra Flavor: Marinating the chicken with a little salt, pepper, and spices (curry powder and turmeric) helps infuse the meat with flavor, even before it starts cooking. Aim for at least 15 minutes of marinating time for the best results.
- Fresh vs. Canned Pineapple: Fresh pineapple gives the curry a firmer texture and a natural sweetness, while canned pineapple is softer and sweeter. If using canned pineapple, consider reducing or omitting any additional sugar in the recipe to keep the balance right.
- Coconut Milk Consistency: For a creamier curry, use full-fat coconut milk. Light coconut milk can be used for a lower-calorie option, but the sauce may be thinner. You can also mix in a little coconut cream for extra richness if desired.
- Adjusting Sweetness and Spice: If you prefer a spicier curry, add chili flakes or fresh chopped chilies. For a sweeter dish, increase the pineapple or add a small amount of sugar or honey. Taste as you cook to tweak the flavors to your preference.
- Serving Suggestions: Serve the curry with steamed jasmine or basmati rice to soak up the rich sauce. It also pairs well with warm naan bread or flatbreads. For a cooling contrast, serve with a cucumber salad or a yogurt-based side like raita.
- Storage: Leftovers taste even better as the flavors develop over time. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently on the stovetop, adding a splash of water or coconut milk if needed.