Fruity pineapple and chicken curry, a throwback to the 70’s when Brits threw all sorts of fruit in curry, it is unusual but it is delicious.
This recipe uses tinned pineapple and cooks in under an hour, however, the sauce can be made in advance and can also be made in large batches and frozen.
Fruity Chicken Curry
This stupidly simple pineapple chicken curry recipe is quite the departure from my usual curry offerings.
It is a throwback to memories of British curries in the 1970’s and 80’s rather than what they have become today.
So yeah, it’s a retro recipe, and I’m not sure where it comes from.
I must have read at least parts of it somewhere as it really is right out of leftfield. However, since I first made it my wife fell in love with it.
The sauce for this recipe freezes wonderfully and as a result, this makes a great freezer meal.
Frequently Asked Questions
Can I use chicken thighs?
Yes absolutely, they will need 3-4 minutes longer cooking and have more flavour, so feel free to throw them in.
Do I have to blend this curry?
No, you can leave it as a chunky sauce if you like, but I prefer a well-blended smooth sauce here.
Can I make this in advance?
Yes, you can either make it to completion and store it in the fridge for a couple of days or freeze it for up to 3 months.
Reheat it in a small pan, I prefer to defrost it before reheating if it is frozen.
Or you can make up the sauce and refrigerate the sauce for up to 5 days or freeze it for up to 6 months. Then all you need to do is reheat the sauce, add the chicken and cook for 12-15 minutes.
I prefer the second method because it results in much better chicken.
Can I use tinned pineapple in syrup?
No, it is important that you use pineapple in juice for this recipe, not least because you need some pineapple juice!
Can I use fresh pineapple?
Yes, this dish is great with fresh pineapple. However, I cook for two people which means lots of leftover pineapple in the fridge or freezer.
I have added a section below detailing how to prepare a fresh pineapple if you decide to use fresh over tinned.
How to Prepare a Fresh Pineapple
Preparing a pineapple may seem intimidating if you are new to it. But it is simple!
- Cut off the top and bottom and stand it on a board.
- Using a large sharp knife remove the skin creating a barrel shape following the natural lines of the pineapple.
- You are now left with a pineapple with lots of black dots on. These eyes follow a natural spiral pattern. Flip it on to its side and cut “V” shaped channels following this natural spiral.
- You can now dice or slice as you wish. For this recipe I want dice, so I stand on its end and cut into 8 wedges.
- Remove the inner core and dice.
Pineapple will last 3-4 days in the fridge after preparing.
So if you are cooking for the smaller family, then planning in advance to use it up helps.
This fruity and spicy pineapple and chicken curry is wonderfully saucy and as far as I am concerned that means rice and flatbread.
I usually opt for plain steamed or boiled rice because it is convenient, but a nice pilau rice works well too. Either way, I usually add a load of coriander too.
When it comes to flatbread, I would opt for a tandoori-style naan bread to mop up all that lovely sauce.
However, homemade chapatis are much easier to make and are fitting for this easy and fun chicken curry recipe.
I only name-check brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.
- 30cm or 12″ frying pan with a lid.
- Stirring and serving spoons.
- Kitchen knife.
- Chopping board.
- Weighing scales and or a combination of a measuring jug or cups and spoons.
- Quick read meat thermometer (optional).
Welcome to my interpretation of a 1970's retro British Indian Curry. This pineapple chicken curry may sound unusual but it tastes phenomenal, is super simple to make and is a fun nod to my memories of British Indian food in the late 70's early 80's!
- 2 Medium (300g Total) Skinless Chicken Breasts
- 1 Tsp Garam Masala
- 1 Tsp Lime Juice
- 1 Tbsp Ghee
- 1 (100g or ⅔ Cup) Small Onion
- 1 Medium Apple
- 2 Cloves Garlic
- 1 Green Finger Chilli Pepper
- 225g (8oz) Tin of Pineapple in Juice
- 185ml (¾ Cup) Chicken Stock
- 1 Tbsp Curry Powder
- ¼ Tsp Salt plus 1 Pinch
- Cut each chicken breast into 7 large chunks.
- Place the chicken in a bowl with the garam masala, a pinch of salt and the lime juice and set aside.
- Peel and cut the onion into a rough 1cm (½") dice.
- Peel and roughly chop the garlic.
- Cut the green chilli into rings, if you are worried about the heat, remove the seeds from the chilli pepper or use something milder like a jalapeno chilli.
- Drain the pineapples reserving the juice from the tin and if they are rings cut them into a rouch 1.5cm-2cm (¾") dice. You should have around 75ml (⅓ Cup) of pineapple juice in a pan this size.
- Core and peel the apple, then cut it into a 1cm (½") dice, then place it in some acidulated water to prevent it from browning.
- Heat a 30cm or 12" frying pan over a medium-high heat and add the ghee.
- When the ghee has melted add the onion, pineapple, drained apple and chilli pepper and cook for 8-10 minutes stirring regularly.
- Add the garlic and stir for another minute or two.
- Stir through the curry powder, then pour in the reserved pineapple juice and chicken stock and cook on low for 10 minutes. Have a taste during this process and only add the quarter teaspoon of salt if it is required, this will depend on your stock.
- Transfer the sauce to a blender and blitz to form a smooth sauce, then return to the pan.
- Add the chicken to the sauce, give everything a stir and cook with a lid on over a medium-low heat for 12-15 minutes or until the chicken reaches an internal temperature of 73°C or 165°F.
If you are using fresh pineapple add 150g (¾-1 cup) and ensure you add 75ml (⅓ cup) of pineapple juice.
Amount Per Serving: Calories: 341Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 70mgSodium: 477mgCarbohydrates: 41gFiber: 7gSugar: 25gProtein: 23g
Calorific details are provided by a third-party application and are to be used as indicative figures only.