PINEAPPLE CHICKEN CURRY

A lot of you expressed enthusiasm on my FB page for the recipe for this flavorful pineapple chicken curry with pak choi (super fresh and crunchy, packed with vitamins A, C and K) so I’m describing it here today, I’d call it a symphony of flavors: slightly hot, sweet, with a little bit of tangy lime, perfect to show to your taste buds something new and delicious. You can substitute chicken with pumpkin or lentil so you’ll get a vegan dish.

Ingredients for 4-6 person:

  • 1 yellow onion
  • 3 garlic cloves
  • 2 cm piece of ginger
  • 1 lemon grass
  • 4 kefir lime leaves
  • 1 chili
  • 0,5 kg of chicken
  • 1 cup of frozen peas
  • 2 cups of diced fresh pineapple
  • 1 table spoon of brown sugar
  • 1 can of coconut milk
  • 1 lime
  • 1 heaped table spoon of curry powder (your choice)
  • bunch of coriander (or parsley)
  • 2 pak choi
  • vegetable stock cube
  • salt

Instructions:

  1. Sautee the chopped onion, garlic, ginger, chili, lemongrass and kefir lime leaves until softened (preferably in a wok).
  2. When softened and smelling lovely, toss in the diced chicken. Cook until colored.
  3. Sprinkle with curry powder, then pour over the coconut milk, add the vegetable stock cube, salt and sugar and cover until it starts boiling.
  4. Then add the peas and pineapples, reduce the heat and simmer for 20 more minutes.
  5. Before end add the zest and juice of one big juicy lime and chopped up coriander leaves, and cook for further 2-3 more minutes.
  6. Meanwhile halve the pak choi and pour over a lot of boiling water so it relaxes, but does not wilt. Squeeze a juice of half a lime and set aside. If you prefer more cooked, blanch it in boiling salty water for couple of minutes.
  7. In a bowl, serve rice, then add pak choi, pour over a decent amount of hot curry and decorate with the remaining coriander leaves.

If too spicy, add a little bit of cream or Greek yogurt. Optionally serve a chapati next to it and dig in.

Enjoy,

T 🙂

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