Description
Creamy coconut pineapple chicken curry brings tropical flavors dancing across your palate with delightful sweet and spicy harmony. Savory chicken nestled in rich coconut sauce mingles with tangy pineapple chunks, promising a delicious journey through Southeast Asian culinary landscapes you won’t want to miss.
Ingredients
Scale
Protein:
- 1 pound (500 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Main Ingredients:
- 1 can (400 ml) coconut milk
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 cup chicken broth
Aromatics and Spices:
- 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
- 0.5 teaspoon turmeric
- 0.5 teaspoon chili powder (adjust to taste)
- 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
- Warm coconut oil in a large pan over medium heat, creating a fragrant base for the curry.
- Sauté chopped onions until translucent, releasing their sweet aroma and softening their texture.
- Introduce minced garlic and ginger, stirring quickly to prevent burning and maximize their intense flavors.
- Sprinkle curry powder, cumin, turmeric, and chili powder into the pan, toasting the spices to enhance their depth and complexity.
- Add chicken pieces, thoroughly coating them in the spice mixture and browning evenly on all sides to seal in moisture.
- Pour coconut milk, chicken broth, and soy sauce into the pan, creating a rich and creamy liquid foundation.
- Reduce heat and allow the curry to gently simmer, letting the flavors meld and the sauce gradually thicken.
- Incorporate pineapple chunks, warming them through and allowing their tangy sweetness to integrate with the savory sauce.
- Brighten the dish with a squeeze of fresh lime juice, balancing the flavors with a hint of acidity.
- Season with salt and pepper, adjusting to personal taste preferences.
- Ladle the fragrant curry over steamed rice, creating a complete and satisfying meal.
- Garnish with fresh cilantro and lime wedges to add a final layer of freshness and visual appeal.
Notes
- Customize heat levels by gradually adding chili powder to match personal spice tolerance.
- Drain canned pineapple thoroughly to prevent watery curry consistency.
- Use cornstarch slurry technique to quickly thicken sauce without compromising flavor intensity.
- Experiment with protein alternatives like tofu or shrimp for dietary flexibility and variety.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 80 mg