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Pineapple Chicken Curry

Sliced chicken breast and fresh pineapple in a creamy curry sauce served over basmati rice.
Pineapple Chicken Curry

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Servings: 4
Total Time: 1 hour
Recipe by: Frankie

Ingredients

1 cup uncooked basmati rice
1 pound boneless skinless chicken breast
salt & pepper
2 TBSP peanut oil, divided
2 shallots, chopped
2 garlic cloves, minced
1 TBSP freshly minced ginger
2 cups (about 8 ounces) fresh pineapple chunks
1 cup chicken stock
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
1/2 cup sour cream
1 red bell pepper, chopped
1/4 cup freshly chopped cilantro


Directions

1. Rinse the basmati rice thoroughly under cold water. Place the rice in a large bowl then cover with water and set aside.

2. 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 then cook the chicken, stirring often, until no longer pink. Transfer chicken to a plate and set aside.

3. Add the remaining 1 TBSP of oil and the shallots to the now empty dutch oven. Cook the shallots, stirring occasionally, until softened, about 4 minutes.

4. Stir in the garlic and ginger and cook until fragrant, just a few seconds. Stir in the pineapple, chicken stock, 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.

5. Drain the rice then place rice in a saucepan with 1 1/2 cups of water. Bring to a boil, stirring occasionally, 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).

6. 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 3 minutes. Season with salt & pepper to taste.

7. Serve the chicken and sauce over the rice and garnish with the freshly chopped cilantro.




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Pineapple Chicken Curry


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