Chicken & Pineapple Curry
I am not really sure this Chicken and Pineapple Curry warrants a recipe because it is so darn easy, but sometimes that is exactly what you need in life. Simple, fuss free cooking that you know the kids will eat. When creating the recipe for my Sri Lankan style Pineapple Curry I really had kids and families at the forefront of my mind as I wanted to create a curry product that kids will eat and adults will love too but still retains that unique flavour of Sri Lanka that keeps it interesting and finds you going back for seconds!
I have made sure that it still has the things you look for in a curry, fragrant spices, creamy coconut, a hint of lemongrass and a very mild level of spice which is balanced with the sweetness of the pineapple. Of course you can amp up the with some extra chilli flakes or freshly chopped chilli which is something I love to do personally, maybe even finish it off with a little squeeze of lime if you’re feeling fancy.
I love serving this with some crispy papadums, steamed rice and some fresh coriander too. Of course you can be creative and take my Pineapple Curry and make it your own. I would love to see your curry creations so please tag me on Instagram and Facebook.
Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 4
Chicken and Pineapple Sri Lankan Style Curry
Ingredients
2 tablespoons full flavoured coconut oil
800g free range chicken breast or thighs, diced
1 jar Dani Venn Sri Lankan Style Pineapple Curry
Serve with rice, papadums and coriander (optional)
Method
Place large saucepan over high heat, add coconut oil, when hot and melted, add chicken and brown on each side until a light golden colour is achieved. Add jar of pineapple curry and stir to combine, turn heat down to medium and simmer until sauce has thickened for about 5 - 10 minutes. Remove from heat and serve with your choice of steamed rice, papadums and fresh coriander.
Tip:
To make the curry hotter add extra dried chilli flakes. I love to serve this curry wiht some toasted cashew nuts too.