Retro Fruity Pineapple and Chicken Curry Recipe

Fruity and spicy pineapple chicken curry served with rice and naan bread.

Retro Fruity Pineapple and Chicken Curry Recipe

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 70s and early 80s!

Course Main Course

Cuisine Anglo Indian

Keyword chicken and pineapple curry, fruity chicken curry, Indian chicken and pineapple curry, pineapple curry

Prep Time 10

Cook Time 40

Total Time 50

Servings Servings

Calories 341kcal

Author Brian Jones

Ingredients

2 Medium Skinless Chicken Breasts 300g Total
1 teaspoon Garam Masala
1 teaspoon Lime Juice
1 tablespoon Ghee
1 Small Onion 100g
1 Medium Apple
2 Garlic Cloves
1 Green Finger Chilli Pepper
225 g Tin of Pineapple Chunks in Juice 8oz
175 ml Chicken Stock ¾ Cup
1 tablespoon Curry Powder
¼ teaspoon Salt (plus 1 Pinch)

Instructions

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.
Drain the pineapples, reserving the juice from the tin.

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.

Video

Notes

If you are using fresh pineapple add 150g (¾-1 cup) and ensure you add 75ml (⅓ cup) of pineapple juice.

Nutrition