Chicken, Coconut and Pineapple Curry from 30 Minute Mowgli: Fast Easy Indian from the Mowgli Home Kitchen by Nisha Katona

Name: Chicken, Coconut and Pineapple Curry from 30 Minute Mowgli: Fast Easy Indian from the Mowgli Home Kitchen by Nisha Katona
Total time: 30 min
Ingredients: 1 red chilli, finely sliced, to garnish; small handful fresh coriander/cilantro, finely chopped, to garnish; cooked rice, or flatbreads, to serve; 10 chunks canned pineapple, cut into 1–2 cm/½–¾ in pieces; 100 g/3½ oz roasted salted cashew nuts; 400 ml/14 fl oz canned coconut milk; 2 green chillies, finely sliced; 1½ tsp salt; 1 tsp brown sugar; 1 heaped tsp ground coriander; 1 tsp ground turmeric; ¼ tsp chilli powder; 100 g/3½ oz creamed coconut; 2 cloves garlic, crushed; 3 skinless, boneless chicken breasts (approx. 600 g/1 lb 5 oz), chopped into 2 cm/¾ in cubes; 2 tbsp garam masala; 2 thumb-sized pieces fresh root ginger, peeled; 5 tbsp vegetable oil; 2 onions, finely chopped

app.ckbk.com

The combination of both coconut milk and creamed coconut in this curry adds a real gloss and weight to the sauce, giving it a gorgeous, velvety texture. If you

View Original

Share this recipe:

Ingredients

1 red chilli, finely sliced, to garnish
small handful fresh coriander/cilantro, finely chopped, to garnish
cooked rice, or flatbreads, to serve
10 chunks canned pineapple, cut into 1–2 cm/½–¾ in pieces
100 g/3½ oz roasted salted cashew nuts
400 ml/14 fl oz canned coconut milk
2 green chillies, finely sliced
1½ tsp salt
1 tsp brown sugar
1 heaped tsp ground coriander
1 tsp ground turmeric
¼ tsp chilli powder
100 g/3½ oz creamed coconut
2 cloves garlic, crushed
3 skinless, boneless chicken breasts (approx. 600 g/1 lb 5 oz), chopped into 2 cm/¾ in cubes
2 tbsp garam masala
2 thumb-sized pieces fresh root ginger, peeled
5 tbsp vegetable oil
2 onions, finely chopped