Stranger Foods

Chicken, coconut and pineapple curry

Serves 4 | Prep 20 mins | Cook 25 mins

The combination of both coconut milk and creamed coconut in this curry adds a real gloss and weight to the sauce, giving it a gorgeous, velvety texture. If you can't get creamed coconut just double-up on the tinned. During the last moments of these exotic sunshine curries, I often throw a handful of roasted nuts to boost the salt and the beach-holiday feel. If you’re not a fan of nuts or don’t have any to hand, you can leave these out without any detriment to the dish.

Source: 30 Minute Mowgli

Ingredients

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2 thumb-sized pieces fresh root ginger, peeled
5 tbsp vegetable oil
2 onions, finely chopped
2 cloves garlic, crushed
3 skinless, boneless chicken breasts, chopped into 2 cm cubes (approx 600 g)
2 tbsp garam masala
1 heaped tsp ground coriander
1 tsp ground turmeric
¼ tsp chilli powder
100 g creamed coconut
400 ml canned coconut milk
2 green chillies, finely sliced
1½ tsp salt
1 tsp brown sugar
10 chunks canned pineapple, cut into 1-2 cm pieces
100 g roasted salted cashew nuts
small handful fresh coriander, finely chopped, to garnish
1 red chilli, finely sliced, to garnish
cooked rice or flatbreads, to serve

Instructions

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Finely mince one of the pieces of ginger and slice the other into fine matchsticks. Set aside.
Heat the oil in a large pan over a medium heat. Add the onions, garlic and minced ginger and fry, stirring continuously, for , until golden brown. Add the chicken to the pan and stir to combine with the onions, then add the garam masala, ground coriander, ground turmeric and chilli powder. Cook, stirring occasionally, for , to seal the chicken and coat it in the spices.
Add the creamed coconut, coconut milk, ginger matchsticks, sliced chillies, salt, sugar, pineapple and cashews to the pan and stir to combine, adding a little of the juice from the canned pineapple if the mixture is too dry. Leave to cook, stirring occasionally, for , until the chicken is cooked through. Scatter with chopped coriander/cilantro and sliced red chilli, then serve hot with rice or wraps alongside.

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