Chicken Curry with Pineapple Recipe

Name: Chicken Curry with Pineapple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; a 3 1/2-pound chicken, cut into serving pieces; 1 onion, chopped; 1 large garlic clove, minced; 1 1/2 teaspoons turmeric; 1 1/2 teaspoons ground coriander; 1 1/2 teaspoons ground cumin; 1/2 teaspoon cinnamon; 1/2 teaspoon ground ginger; 3 carrots, chopped coarse; a 14- to 16-ounce can whole tomatoes including the juice; 1 cup chicken broth; 1 1/2 cups chopped fresh pineapple; cayenne to taste; 2 tablespoons minced fresh parsley leaves; cooked rice as an accompaniment

Servings: persons

1/4 cup vegetable oil
a 3 1/2-pound chicken, cut into serving pieces
1 onion, chopped
1 large garlic clove, minced
1 1/2 teaspoons turmeric
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
3 carrots, chopped coarse
a 14- to 16-ounce can whole tomatoes including the juice
1 cup chicken broth
1 1/2 cups chopped fresh pineapple
cayenne to taste
2 tablespoons minced fresh parsley leaves
cooked rice as an accompaniment

1
In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry, in batches, transferring it as it is browned to a bowl.
2
Pour off all but 2 tablespoons of the fat and in the remaining fat cook the onion over moderate heat, stirring, until it is golden.
3
Add the garlic, the turmeric, the coriander, the cumin, the cinnamon, and the ginger and cook the mixture, stirring, for 1 minute.
4
Add the carrots, the tomatoes with the juice, the broth, and the chicken including any juices that have accumulated in the bowl and simmer the mixture, covered, for 30 minutes, or until the chicken is no longer pink.
5
Transfer the chicken to a plate, boil the sauce until it is thickened slightly, and stir in the pineapple, the cayenne, and salt to taste.
6
Simmer the mixture for 1 minute, stir in the chicken and the parsley, and serve the curry over the rice.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1/4 cup vegetable oil, a 3 1/2-pound chicken, cut into serving pieces, 1 onion, chopped, 1 large garlic clove, minced, and more.

Yes, Chicken Curry with Pineapple 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.

Chicken Curry with Pineapple

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