Madras Curry with Pineapple
Madras Curry with Pineapple is a delightful fusion of spicy and sweet flavors that transports you to tropical shores. This vibrant dish features tender chicken simmered in a creamy coconut milk sauce, enriched with aromatic Madras curry spices and juicy pineapple chunks. Perfect for family weeknight dinners or festive gatherings, this easy-to-make recipe will impress your guests and tantalize your taste buds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Ingredients
Scale
- 1 lb boneless chicken thighs, cut into chunks
- 1 cup pineapple chunks (fresh or canned)
- 1 cup coconut milk
- 2 tbsp Madras curry powder
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp vegetable oil
- Salt and pepper, to taste
Instructions
- Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic and ginger until fragrant (about 1 minute).
- Add chicken chunks to the skillet; cook until browned on all sides (approximately 6 minutes).
- Sprinkle in Madras curry powder along with salt and pepper; mix well to coat the chicken evenly.
- Pour in coconut milk and add pineapple chunks; bring to a simmer. Cook for about 10 minutes or until the chicken is fully cooked and flavors meld together.
- Taste and adjust seasoning as needed before serving.
- Serve warm over rice or with naan for an unforgettable meal.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 9g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg
Keywords: - For a vegetarian option, substitute chicken with tofu or chickpeas. - Consider adding spinach or bell peppers for extra nutrition. - Adjust spice levels by adding chili flakes if desired.