Chicken and Pineapple Curry Recipe

Name: Chicken and Pineapple Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium granny smith apples; 1 medium pineapple; 2 thumb size pieces of ginger; 1 bunch fresh coriander; 4 clove garlic; 1 tbsp olive oil; 2 tbsp dessicated coconut; 3 tbsp ground almond; 1 tsp turmeric; 1 tsp garam masala; 1 tsp chili powder; 1 tsp coriander seeds; 1 tsp cumin seeds; 1/2 cup apple juice; 1 small onion; 3 chicken breasts; 75 ml red wine; 500 ml coconut milk; 1 knob of butter

Servings: persons

3 medium granny smith apples
1 medium pineapple
2 thumb size pieces of ginger
1 bunch fresh coriander
4 clove garlic
1 tbsp olive oil
2 tbsp dessicated coconut
3 tbsp ground almond
1 tsp turmeric
1 tsp garam masala
1 tsp chili powder
1 tsp coriander seeds
1 tsp cumin seeds
1/2 cup apple juice
1 small onion
3 chicken breasts
75 ml red wine
500 ml coconut milk
1 knob of butter

1
Chop 3 apples and put in a food processor.
2
Process the apples and remove 2/3rds and put to one side.
3
Chop half the fresh coriander, 2 cloves of garlic, 1 thumb size piece of root ginger and put into food processor with the 1/3 of apple.
4
Add the turmeric, chili powder, garam masala, cumin seeds, coriander seeds, olive oil, apple juice, 2 tablespoons desiccated coconut and ground almond to the food processor and blend.
5
Put to one side.
6
Chop the remaining ginger and coriander, grate the onion and crush 2 cloves of garlic and put into a bowl.
7
Chop the pineapple and chicken.
8
Put a pan on low heat and add the butter until it melts.
9
Add the bowl of ginger, onion, garlic and coriander to the pan and cook for 7-10mins.
10
Add the chicken, remaining apple and remaining dedicated coconut and mix well.
11
Add the paste from the food processor and mix well.
12
Add coconut milk, red wine and simmer for 30-40mins.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 medium granny smith apples, 1 medium pineapple, 2 thumb size pieces of ginger, 1 bunch fresh coriander, and more.

Yes, Chicken and Pineapple Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Pineapple Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions