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.
*****