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–+ servings
Coconut Pineapple Chicken Curry

Coconut Pineapple Chicken Curry: Tropical Comfort Food Delight

This Coconut Pineapple Chicken Curry brings a tropical escape with rich flavors and wholesome nutrition.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: International, Tropical
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tablespoons Coconut Oil Substitute with vegetable oil if needed.
  • 1 medium Onion Diced; use red or yellow for sweetness.
  • 3 cloves Garlic Minced; fresh is preferred.
  • 1 tablespoon Ginger Grated; fresh is best.
  • 1 tablespoon Curry Powder Adjust based on heat preference.
  • 1 teaspoon Ground Cumin Can be omitted if unavailable.
  • 1 teaspoon Turmeric Substitute with more curry powder if needed.
  • 1 teaspoon Chili Powder Adjust spice level to taste.
  • 1 pound Boneless Chicken Breasts or Thighs Thighs preferred for juiciness.
  • 1 can Coconut Milk Full-fat for creaminess.
  • 1 cup Pineapple Chunks Fresh is ideal, drained canned works too.
  • 1 cup Chicken Broth Vegetable broth for vegetarian option.
  • 2 tablespoons Soy Sauce or Tamari Tamari is gluten-free.
  • 1 tablespoon Lime Juice Vinegar can be a substitute.
  • to taste Salt and Pepper Essential for seasoning.
  • to taste Fresh Cilantro Garnish; can substitute with parsley.
For extra seasoning
  • to taste Fresh Chilies Add according to desired spice level.
  • to taste Cornstarch Mix with water for thickening if needed.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions for Coconut Pineapple Chicken Curry
  1. Gather and chop all ingredients: dice onion, mince garlic, grate ginger, cut chicken into bite-sized pieces, and measure out spices, coconut milk, and pineapple.
  2. In a large skillet, melt coconut oil over medium heat. Add chopped onion and sauté for 3-4 minutes until soft and translucent. Then, add garlic and ginger, cooking for 1-2 minutes until fragrant.
  3. Stir in curry powder, ground cumin, turmeric, and chili powder. Cook the spices for about 1 minute to bloom their flavors.
  4. Add chicken pieces to the skillet, stirring to coat in spices. Cook for 5-7 minutes until browned and cooked through.
  5. Pour in coconut milk and chicken broth, followed by soy sauce. Stir and bring to a gentle simmer.
  6. Reduce heat to low and let the curry simmer for 15-20 minutes until thickened.
  7. Stir in pineapple chunks and cook for an additional 5 minutes on low heat.
  8. Adjust seasoning with lime juice, salt, and pepper. Serve hot over rice, garnished with fresh cilantro.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 30gProtein: 30gFat: 18gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 8gVitamin A: 10IUVitamin C: 50mgCalcium: 6mgIron: 15mg

Notes

Marinate chicken for enhanced flavor. Adjust sweetness of curry by varying pineapple amount. Simmer uncovered to thicken the sauce, or use cornstarch for a quick thickening option. Use fresh pineapple for optimal texture, but canned works too.

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