Chicken Pineapple Curry Recipe
A rich and fragrant chicken curry with the sweetness of pineapple and a gentle touch of spice, perfect for a comforting weeknight dinner.
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Ingredients
1/4 cup Butter
2 Onions (small and chopped)
1 Apple (chopped)
1/4 cup Flour
1 tsp Curry Powder
3 cups Chicken (pieces, cooked)
1/2 tsp Dry Mustard
1/4 tsp Black Pepper
1 Bay Leaf
2 1/2 cups Chicken Stock
1 cup Pineapple (pieces)
1/2 cup Light Cream
Instructions
- In a large saucepan, melt 1/4 cup butter over medium heat.
- Add 2 small chopped onions and 1 chopped apple, sautéing until tender but not browned.
- Stir in 1/4 cup flour and 1 tsp curry powder, cooking for 2–3 minutes to release the flavours.
- Add 1/2 tsp dry mustard, 1/4 tsp black pepper, 1 bay leaf, and 2 1/2 cups chicken stock.
- Bring to the boil, then reduce heat and simmer for 20 minutes.
- Remove the bay leaf and stir in 3 cups cooked chicken pieces and 1 cup pineapple pieces.
- Add 1/2 cup light cream and gently reheat without boiling.
- Serve hot with rice or naan bread.
Hints & Tips
- Balance the sweetness – If your pineapple is very sweet, add a squeeze of lemon juice to balance the flavour.
- Make it creamier – Swap light cream for coconut cream for a richer, tropical twist.
- Use fresh pineapple – Fresh chunks add a vibrant texture and brightness to the curry.
- Spice it up – Add extra curry powder or a pinch of chilli flakes for more heat.
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