You are searching for:
Chicken and Pineapple Curry
Restaurant-style, very mild curry (base sauce can be used to make various curries)
Ingredients
| For the base sauce:, can be made seperately, frozen and used as required | |
| 40 g | garlic, roughly chopped |
| 40 g | fresh root ginger, roughly chopped |
| 500 g | onions, roughly chopped |
| 900 ml | water |
| 1 tsp | salt |
| 4 tbsp | vegetable ghee |
| 150 ml | chopped tomatoes, blended into a smooth paste |
| 1 tsp | tomato puree |
| 1/2 tsp | paprika |
| 1/2 tsp | turmeric |
| For the curry: | |
| 6 tbsp | vegetable ghee |
| 1/2 tsp | chilli powder |
| pre-cooked chicken pieces | |
| 1 tsp | garam masala |
| 1/2 tsp | ground cumin |
| 1/2 tsp | ground fenugreek |
| 1 tbsp | fresh coriander, chopped |
| 200 g | pineapple chunks |
Method
Preparation time: ca. 20 min / Grade of difficulty: medium / Calories per portion: n/a
Making the sauce:
Blend the garlic and ginger with some of the water into a paste and place into a large heavy-based saucepan. Add the onions, remaining water and salt and bring to the boil. reduce heat to low, cover and simmer for 40 minutes. Allow to cool for about 5 mins then blend, in the saucepan, using a hand blender. Set aside.
Heat the ghee in a large non-stick pan, add the tomato paste, tomato puree, paprika and turmeric and cook over a low heat for 10 minutes, stirring occasionally. Stir in the blended onion mixture and simmer for 20 minutes. Skim off and discard any froth that gathers on the surface.
Making the curry:
Heat the ghee in a large non-stick pan or saucepan, add the sauce and chilli powder and simmer for 10 minutes, stirring occasionally. Add the chicken, garam masala, cumin, fenugreek, coriander, pineapple chunks and a little juice and simmer for a few mins until chicken is hot through. skim off any excess ghee from the surface.
Serve in bowls with naan bread garnished with sprigs of coriander.
Note:
Either pan fry some chicken breast cut into bite-size pieces or use any leftover chicken from a sunday roast etc.
Blend the garlic and ginger with some of the water into a paste and place into a large heavy-based saucepan. Add the onions, remaining water and salt and bring to the boil. reduce heat to low, cover and simmer for 40 minutes. Allow to cool for about 5 mins then blend, in the saucepan, using a hand blender. Set aside.
Heat the ghee in a large non-stick pan, add the tomato paste, tomato puree, paprika and turmeric and cook over a low heat for 10 minutes, stirring occasionally. Stir in the blended onion mixture and simmer for 20 minutes. Skim off and discard any froth that gathers on the surface.
Making the curry:
Heat the ghee in a large non-stick pan or saucepan, add the sauce and chilli powder and simmer for 10 minutes, stirring occasionally. Add the chicken, garam masala, cumin, fenugreek, coriander, pineapple chunks and a little juice and simmer for a few mins until chicken is hot through. skim off any excess ghee from the surface.
Serve in bowls with naan bread garnished with sprigs of coriander.
Note:
Either pan fry some chicken breast cut into bite-size pieces or use any leftover chicken from a sunday roast etc.
| Tweet |
Comments by other users
This recipe has not been commented yet.
Add your own comment
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.