Print

Creamy Chicken Pineapple Curry

Creamy Chicken Pineapple Curry - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant and flavorful curry featuring tender chicken, sweet pineapple, and crisp bell peppers in a rich coconut sauce, perfect over fluffy basmati rice.

Ingredients

Scale
  • 1.5 cups rice (Mahatma basmati)
  • 18 oz coconut milk (Thai Kitchen)
  • 15 oz coconut cream
  • 4 tbsp red curry paste
  • 1 tbsp curry powder (S&B brand)
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 15 oz pineapple chunks (in its own juice)
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 2 chicken breasts (cut into 1-inch cubes)
  • 1 tsp brown sugar
  • 1/2 tsp red pepper flakes
  • Cilantro (for garnish)

Instructions

  1. Rinse the rice under cold water until the water runs clear.
  2. Cook the rice according to package directions (typically 1.5 cups rice with 3 cups water, brought to a boil, then simmered covered for 15-18 minutes).
  3. Dice both the red and yellow bell peppers into bite-sized pieces.
  4. Cut the chicken breasts into 1-inch cubes.
  5. Pat the chicken dry with paper towels.
  6. In a large pan or pot over medium heat, combine the coconut milk, coconut cream, red curry paste, curry powder, ground ginger, and garlic powder.
  7. Whisk these ingredients together until smooth and well-blended, about 1-2 minutes.
  8. Let the curry base simmer gently for another minute to help the spices bloom.
  9. Increase the heat to medium-high.
  10. Add the cubed chicken to the curry sauce base.
  11. Stir well to coat all the chicken pieces.
  12. Bring the mixture to a gentle simmer and cook for about 8-10 minutes until the chicken is nearly cooked through, stirring occasionally.
  13. Add the pineapple chunks (with their juice), the diced red and yellow bell peppers, brown sugar, and red pepper flakes to the pan.
  14. Stir everything together.
  15. Return to a simmer and cook for 5 more minutes until the peppers are just tender but still slightly crisp, and the chicken is fully cooked through.
  16. Fluff the cooked rice with a fork.
  17. Divide the rice among serving bowls.
  18. Ladle the chicken pineapple curry over the rice.
  19. Top each bowl generously with fresh cilantro.
  20. Serve immediately while hot.

Notes

Always rinse your rice for the best fluffy texture.
Patting the chicken dry helps it cook more evenly.
Letting the spice blend simmer briefly enhances the flavor.
Don’t overcook the bell peppers; they should retain a slight crispness.

Find it online: https://familiesrecipes.com/creamy-chicken-pineapple-curry-2/