Chicken Pineapple Curry
Posted on September 13, 2016
Serves 4
Gluten free
Sugar free
1 tsp cumin
1 tsp corriander
1 tsp turmeric
1 tsp chilli flakes
1/2 tsp nutmeg
1/2 tsp cayenne pepper
1/2 tsp black pepper
pinch salt
1 pineapple, cut into small chunks
1 green pepper, thinly sliced
1 large carrot, thinly sliced
4 chicken breasts, cubed
2 medium sweet potatoes, steamed
400ml coconut milk
In Bali I fell in-love with the idea with serving food in a pineapple. So I mixed 2 things that I love - curry and pineapple. Not only is pineapple a beautiful fruit to eat during summer, now you can enjoy it as a warm and comforting curry too. Coconut milk, the base of this curry, is naturally lactose free, while being a great source of vitamins and nutrients. Impress your guests with this beautiful presentation and yummy curry combination of sweet and spicy.
Steam potatoes and veggies until almost cooked.
Cut pineapple in half and spoon flesh out, maintaining the shape.
Heat coconut oil in a deep pan.
Brown chicken breasts before adding the spices.
Once browned, pour in coconut milk and add vegetables and potato.
Add pineapple and cover.
Steam for 5 - 10 minutes or until chicken is cooked.
Spoon into the pineapple skin or serve alongside brown rice.
Pineapple curry small
Pineapple curry small
Pineapple curry small