Madras Curry Pineapple Chicken | Fast Dinner - Recipes Own

Name: Madras Curry Pineapple Chicken | Fast Dinner - Recipes Own
Total time: 50 min
Ingredients: Salt and cracked black pepper as you like; 2 tablespoons canola oil for frying stuff; 1 teaspoon cornstarch dissolved in 1 tablespoon water (only if you want it thicker); 2 tablespoons Madras curry powder (spice it up or down to taste); 1 medium onion, chopped nice and small; 1 can coconut milk (400ml), go for full-fat for richer taste; 1 can of pineapple chunks in juice (set juice aside, you'll need it); 1 teaspoon chicken bouillon or 1 stock cube; 1 teaspoon grated or mashed fresh ginger; 500g chicken breast pieces, cut into chunks about bite-sized; 300g jasmine rice, give it a good rinse till water's clear

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Try this creamy Madras curry chicken and pineapple cooked in coconut milk. It's a simple, tasty meal that'll be on your table in under an hour and totally hits the spot.

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Ingredients

Salt and cracked black pepper as you like
2 tablespoons canola oil for frying stuff
1 teaspoon cornstarch dissolved in 1 tablespoon water (only if you want it thicker)
2 tablespoons Madras curry powder (spice it up or down to taste)
1 medium onion, chopped nice and small
1 can coconut milk (400ml), go for full-fat for richer taste
1 can of pineapple chunks in juice (set juice aside, you'll need it)
1 teaspoon chicken bouillon or 1 stock cube
1 teaspoon grated or mashed fresh ginger
500g chicken breast pieces, cut into chunks about bite-sized
300g jasmine rice, give it a good rinse till water's clear