Chicken, coconut and pineapple curry recipe

Name: Chicken, coconut and pineapple curry recipe
Ingredients: 2 thumb-sized pieces fresh root ginger, peeled; 5 tbsp vegetable oil; 2 onions, finely chopped; 2 cloves garlic, crushed; 3 skinless, boneless chicken breasts (approx. 600g/1lb 5oz), chopped into 2cm/3⁄4in cubes; 2 tbsp garam masala; 1 heaped tsp ground coriander; 1 tsp ground turmeric; 1 x quarter tsp chilli powder; 100 g creamed coconut; 400 ml canned coconut milk; 2 green chillies, finely sliced; 1 1/2 tsp salt; 1 tsp brown sugar; 10 chunks canned pineapple, cut into 1-2cm/1⁄2-3⁄4in pieces; 100 g roasted salted cashew nuts; 1 small handful fresh coriander/cilantro, finely chopped, to garnish; 1 red chilli, finely sliced, to garnish; 4 servings of cooked rice or flatbreads, to serve

www.lovefood.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.

View full recipe on www.lovefood.com

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Ingredients

2 thumb-sized pieces fresh root ginger, peeled
5 tbsp vegetable oil
2 onions, finely chopped
2 cloves garlic, crushed
3 skinless, boneless chicken breasts (approx. 600g/1lb 5oz), chopped into 2cm/3⁄4in cubes
2 tbsp garam masala
1 heaped tsp ground coriander
1 tsp ground turmeric
1 x quarter tsp chilli powder
100 g creamed coconut
400 ml canned coconut milk
2 green chillies, finely sliced
1 1/2 tsp salt
1 tsp brown sugar
10 chunks canned pineapple, cut into 1-2cm/1⁄2-3⁄4in pieces
100 g roasted salted cashew nuts
1 small handful fresh coriander/cilantro, finely chopped, to garnish
1 red chilli, finely sliced, to garnish
4 servings of cooked rice or flatbreads, to serve