Creamy Chicken Curry With Pineapple

(Serves 4)

Ingredients:

         1 ½ lb (680g) diced chicken
         1 chopped onion
         1 small tin chopped pineapple
         1 tin coconut milk
         3/4 pint (0.35 ltr) double cream
         2 table spoon extra virgin olive oil
         2 tsp turmeric
         1 tsp ground ginger
         1 tsp garam masala
         1 tsp curry powder
         2 hot chilli’s (fine chopped)
         1 garlic clove (fine diced)
         1 tsp lemon grass
         1 tsp coriander seeds (crushed)
         1 table spoon brown sugar
         Salt & crushed white pepper to season

Preparation:

Add the olive oil, chilli’s and all the spices into a blender or pestle and reduce to a paste.

Add the chicken and chopped onion into a wok, and mix through the curry paste. Lightly fry for 4-5 mins before adding the coconut milk, double cream and brown sugar.

Simmer in the wok for 20 minutes, stirring frequently. Add the Pineapple pieces, then cook for a further 10-15 minutes.

Add water if needed to loosen the consistency.

Season as required.

Best Served of a bed of steamed Basmati rice.

 

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