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Sri Lankan pineapple chicken curry

Pineapple chicken curry recipe made with coconut milk and spices.

A quick and easy chicken curry with pineapple with a mix of different textures and flavors to entice your taste buds.

Fragrant with various curry powders, pandan leaf, juicy pineapple chunks pieces that have absorbed the creamy coconut milk and these flavors make this pineapple chicken curry recipe hard to resist.

Pineapple chicken curry reminding you of home.

With this recipe, I wanted to make a curry that has the basic Sri Lankan flavors.

It’s not a spicy dish but you can certainly increase or decrease the amount of spices to suit you.

Make this chicken and pineapple curry as spicy or mild as you want. You can add more coconut milk to have more gravy in the curry or less as I have done.

Cooking this chicken curry in coconut milk makes the dish a dairy-free curry as well. The chicken dish is also ideal for anyone who is following a low-carb, gluten-free diet.

What to serve with Pineapple and chicken curry

  • Add a some crunch by frying some poppadams or salads, cucumber salad and you have an easy meal.

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Utensils and appliances needed.

chopping board and knife.

A large tray or bowl.

You will need a large cooking pan that can hold all the chicken parts without crowding

More chicken curry recipes!

Sri Lankan chicken curry.

Sri Lankan chicken and potato curry.

Easy Indian masala chicken.

Chicken Chettinad.

How to cook a chicken curry without coconut milk.

Storing- any leftovers can be stored in air-tight glass containers or old plastic containers. avoid using your new Tupperware as this curry stains.

Freezing– I would highly suggest not freezing but if you do need to freeze, then use the frozen curry within a week. to reheat, remove from the freezer. let the curry reach room temperature and then reheat.

Refrigerate and consume within 3 days.

Reheating– transfer curry to a cooking pan and reheat over a low-medium fire for 5 minutes or until curry is hot.
you can also heat the curry in a microwave for 4-5 minutes, cover it with a microwave cover to avoid splattering.

RECIPE DIFFICULTY-EASY

Sri Lankan pineapple chicken curry

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients to make pineapple chicken curry

The ingredients mentioned below use standard measuring cups and spoons.

Ingredients to marinate the chicken

500g of chicken parts(use chicken breast or boneless chicken)

1/2 teaspoon turmeric powder

1 teaspoon of chili powder(add more if needed)

2 tablespoons of curry powder

1 tablespoon of tamarind juice(substitute with lime juice)

Ingredients to make the pineapple chicken curry

3 tablespoons of oil

A sprig of curry leaves(substitute with 1 bay leaf)

2-inch pandan leaf(optional)

1 medium-sized onion sliced fine

1 tablespoon of ginger-garlic paste

4 cardamom pods bruised

1/2 inch cinnamon piece

1 teaspoon mustard seed

2 green chilies split

1 cup of pineapple or a can of pineapple chunks drained

1 cup of coconut milk(add 1/2 a cup for more gravy)

Method

Place chicken parts in a bowl, season with salt(1/2 teaspoon), turmeric(1/2 teaspoon), chili powder(1 teaspoon)curry powder(2 tbsps), tamarind juice(1 tbsp), sugar(2 tsp).

Mix the spices with chicken and set aside for 15 -20 minutes.

Place a pan over a low-medium fire, pour in the oil(3 tbsp).
Add curry leaves(a sprig, substitute with a bay leaf), pandan leaf(optional), onion(1 sliced fine), ginger-garlic paste(1 tbsp).

Cook until the onions turn translucent over low medium heat for 2 minutes.

Add cinnamon(1-inch), cardamom(4), mustard(1 tsp), green chilies(2). cook the tempering ingredients until for another minute.

Add the marinated chicken, cook over low-medium until all liquid is absorbed and you are left with dry chicken parts. 5 minutes.

Reduce heat to low, add the pineapple chunks.

Combine and cook for 3-5 minutes.

Pour in the coconut milk(1 cup, add 1/2 a cup more for extra gravy).

Reduce heat, and slow simmer until curry thickens. 15-18 minutes.

Taste and season with salt if necessary.

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pineapple chicken curry served in a bowl.

Chicken pineapple curry(Sri Lankan and spicy).

Yield: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Additional Time: 10 minutes
Total Time: 1 hour 5 minutes

Pineapple chicken curry recipe made with coconut milk and spices.

A quick and easy chicken curry with pineapple with a mix of different textures and flavors to entice your taste buds.

Ingredients

The ingredients mentioned below use standard measuring cups and spoons.

  • Ingredients to marinate the chicken
  • 500g of chicken parts(use chicken breast or boneless chicken)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon of chili powder(add more if needed)
  • 2 tablespoons of curry powder
  • 1 tablespoon of tamarind juice(substitute with lime juice)

Ingredients to make the pineapple chicken curry

  • 3 tablespoons of oil
  • A sprig of curry leaves(substitute with 1 bay leaf)
  • 2-inch pandan leaf(optional)
  • 1 medium-sized onion sliced fine
  • 1 tablespoon of ginger-garlic paste
  • 4 cardamom pods bruised
  • 1/2 inch cinnamon piece
  • 1 teaspoon mustard seed
  • 2 green chilies split
  • 1 cup of pineapple or a can of pineapple chunks drained
  • 1 cup of coconut milk(add 1/2 a cup for more gravy)

Notes

Place chicken parts in a bowl, season with salt(1/2 teaspoon), turmeric(1/2 teaspoon), chili powder(1 teaspoon)curry powder(2 tbsps), tamarind juice(1 tbsp), sugar(2 tsp).

Mix the spices with chicken and set aside for 15 -20 minutes.

Place a pan over a low-medium fire, pour in the oil(3 tbsp).Add curry leaves(a sprig, substitute with a bay leaf), pandan leaf(optional), onion(1 sliced fine), ginger-garlic paste(1 tbsp).

Cook until the onions turn translucent over low medium heat for 2 minutes.

Add cinnamon(1-inch), cardamom(4), mustard(1 tsp), green chilies(2). cook the tempering ingredients for another minute.

Add the marinated chicken, cook over low-medium until all liquid is absorbed and you are left with dry chicken parts. 5 minutes.

Reduce heat to low, add the pineapple chunks.

Combine and cook for 3-5 minutes.

Pour in the coconut milk(1 cup, add 1/2 a cup more for extra gravy).

Reduce heat, and slow simmer until curry thickens. 15-18 minutes.

Taste and season with salt if necessary.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 639Total Fat: 44gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 137mgSodium: 200mgCarbohydrates: 26gFiber: 4gSugar: 16gProtein: 38g

Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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