Chicken and Pineapple Curry with Coconut Milk

Pineapple, coconut milk and curry give this chicken dish its fruity, savoury sauce. Carrots and snow peas cook in the same pot, with jasmine rice served alongside.

Canned pineapple for the curry

Use pineapple in its own juice and drain it well. The recipe calls for about 340 g drained pineapple pieces. Canned fruit keeps things simple; the juice is not needed in the sauce.

Carrots first, snow peas later

Carrots take longer to cook than snow peas. Slice them thinly and cook them in the water first. Let much of the liquid reduce before adding the coconut milk and tomato paste. Add the snow peas later so they do not fall apart.

Finish the chicken and rice

Cook the rice separately according to the packet. The initially browned chicken finishes cooking in the sauce. Check larger pieces with a thermometer: the centre must reach at least 70 °C for 2 minutes. Add lemon juice at the end and adjust the seasoning.

Kitchen tip

If the coconut sauce is still thin, reduce it uncovered before returning the chicken. That way the meat does not cook longer than necessary.

Adjust the spices at the end to suit your curry powder; blends can differ considerably in heat.

Easy recipe

Chicken and Pineapple Curry with Coconut Milk

Fruity chicken and pineapple curry with coconut milk, carrots and snow peas. Made with canned pineapple and served with rice, ready in about 40 minutes.

Prep time

10 min

Cook time

30 min

Yield

3 servings

Save on Pinterest Share Print

Ingredients

− 3 +

• 400 gchicken breast
• 150 gjasmine rice, dry weight
• 500 mlwater, for the curry; extra water for rice
• 10 gbutter
• 200 gcarrots, about 3
• 400 mllight coconut milk
• 340 gpineapple pieces, drained, canned in own juice
• 150 gsnow peas
• 50 gtomato paste, about 3 tbsp
• 1 tspcurry powder
• 1 tspturmeric
• 1 tsppaprika
• 0.5 tspgarlic powder
• 0.5 tspground coriander
• 15 glemon juice, from about ½ lemon
• salt and pepper

Copy ingredients

Instructions

Cook mode

1. Peel and thinly slice the carrots. Wash and trim the snow peas and drain the pineapple well. Cut the chicken into bite-sized pieces. Cook the rice separately according to the packet, using additional water.
2. Heat 10 g butter in a large pot. Briefly brown the chicken over medium-high heat, lightly season and remove it; it will finish cooking later.
3. Add the carrots and 500 ml water to the pot. Cook uncovered for about 10–15 minutes and let the liquid reduce considerably. Stir in 400 ml light coconut milk and 50 g tomato paste.
4. Add 1 tsp each curry powder, turmeric and paprika, plus ½ tsp each garlic powder and ground coriander. Add the snow peas, pineapple and chicken. Simmer gently for about 5–8 minutes, until the chicken is cooked through: at least 70 °C in the centre for 2 minutes.
5. Season with about 15 g lemon juice, salt and pepper. Reduce the sauce a little more if needed and serve with the rice.

Nutrition per serving

Calories

625 kcal

Protein

37.9 g

Carbohydrates

72.3 g

Sugar

22.3 g

Fat

18.9 g

Saturated fat

12.9 g

Fibre

4.5 g

Salt

0.5 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace