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Pineapple Chicken Curry
Sliced chicken breast and fresh pineapple in a creamy curry sauce served over steamed jasmine rice.
servings: 4
total time: 1 hour
recipe by: Frankie
Ingredients
- 1 pound boneless skinless chicken breast
- salt & pepper
- 2 TBSP peanut oil, divided
- 3 shallots, chopped
- 2 garlic cloves, minced
- 1 TBSP freshly minced ginger
- 2 cups (about 8 ounces) fresh pineapple chunks
- juice and zest from 1 lime
- 2 TBSP soy sauce
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp turmeric
- 1/4 tsp cayenne
- 1 cup uncooked jasmine rice
- 1 cup plain Greek yogurt
- 1 red bell pepper, chopped
Directions
- Cut the chicken into thin slices then season the chicken slices generously with salt & pepper.
- Heat 1 TBSP of the oil in a dutch oven over medium heat. Cook the chicken, stirring often, until no longer pink, 3 to 4 minutes then transfer the chicken to a plate and set aside.
- Add the remaining 1 TBSP of oil and the shallots to the now empty dutch oven. Cook the shallots, stirring often, until softened, about 3 minutes.
- Stir in the garlic and ginger and cook until fragrant, just a few seconds. Stir in 1 cup of water, the pineapple, lime juice, lime zest, soy sauce, cumin, coriander, turmeric, and cayenne.
- Bring to a boil then cover the dutch oven and reduce the heat to low. Simmer over low heat while covered, stirring occasionally, while you make the rice.
- Add the rice to a saucepan with 1 1/2 cups of water. Bring to a boil over medium-high heat then reduce heat to low. Cover the pot and simmer on low for 10 minutes (DO NOT REMOVE THE LID DURING THIS TIME). Turn off the heat and let sit for 15 more minutes (KEEP THE LID ON DURING THIS TIME TOO).
- Add the chicken back into the dutch oven along with the sour cream and bell pepper. Increase the heat to medium and cook, stirring often, until the bell pepper is slightly softened and chicken is cooked through, about 5 more minutes.
- Season the curry with salt & pepper to taste and serve with the steamed rice.
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