Retro Fruity Pineapple and Chicken Curry Recipe
Welcome to my interpretation of a 1970's retro British Indian Curry. This pineapple chicken curry may sound unusual but it tastes phenomenal, is super simple to make and is a fun nod to my memories of British Indian food in the late 70's early 80's!
Nutrition Facts
Ingredients
Instructions
Cut each chicken breast into 7 large chunks.
Place the chicken in a bowl with the garam masala, a pinch of salt and the lime juice and set aside.
Peel and cut the onion into a rough 1cm (½") dice.
Peel and roughly chop the garlic.
Cut the green chilli into rings, if you are worried about the heat, remove the seeds from the chilli pepper or use something milder like a jalapeno chilli.
Drain the pineapples reserving the juice from the tin and if they are rings cut them into a rouch 1.5cm-2cm (¾") dice. You should have around 75ml (⅓ Cup) of pineapple juice in a pan this size.
Core and peel the apple, then cut it into a 1cm (½") dice, then place it in some acidulated water to prevent it from browning.
Heat a 30cm or 12" frying pan over a medium-high heat and add the ghee.
When the ghee has melted add the onion, pineapple, drained apple and chilli pepper and cook for 8-10 minutes stirring regularly.
Add the garlic and stir for another minute or two.
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Continue Reading at Krumpli →Chef's Notes
If you are using fresh pineapple add 150g (¾-1 cup) and ensure you add 75ml (⅓ cup) of pineapple juice.
Notes
If you are using fresh pineapple add 150g (¾-1 cup) and ensure you add 75ml (⅓ cup) of pineapple juice.
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