Nisha Katona’s coconut and pineapple chicken curry
A speedy midweek curry that’s guaranteed to be on the table in 20 minutes - Nisha Katona’s making coconut and pineapple chicken curry.
Coconut and pineapple chicken curry
Serves 4
Ingredients
120ml veg oil2 onions, finely chopped2 cloves of garlic, pureed4 cm of fresh ginger, minced
600g chicken breast cut into 3cm chunks3 tbsp garam masala1 heaped tsp coriander powder1 tsp turmeric1/4 tsp chilli powder
2 green chilies, finely sliced
1/2-1 tin coconut milk (depending on how much sauce you want - if serving with wraps it should be drier)100g creamed coconut1.5 tsp salt1 tsp brown sugarApproximately 10 pineapple chunks chopped into 1-2cm segments (tinned or fresh)100g roasted salted cashew nuts
To serve
1 tbsp of finely chopped fresh ginger sticksFresh chopped coriander to garnish with a couple of red chili slices to pretty it up!
Optional: rice/wraps
Method
1. Put the veg oil in a heavy based large pan over a medium heat. Once it is hot, add the onions, garlic and fresh minced ginger and fry for around 8 minutes until they are golden brown.
2. Add the chicken pieces and the garam masala, coriander powder, turmeric and chilli. Fry for around 5 minutes and then add the coconut milk, the creamed coconut, the salt, sugar, pineapple and the cashews. If you feel it is too dry, add the juice of the pineapple in.
3. Simmer until the chicken is cooked through and garnish with the fine ginger sticks, the fresh chopped coriander and the red chili.
4. Serve in wraps or on rice