This fruity chicken curry with pineapple and tomato simmers in a flavourful rich sauce with coconut milk. Serve over rice.
1 person made this
1 tablespoon olive oil
350g chicken breast fillet, diced
3 to 4 tablespoons curry powder
1 onion, chopped
1 (5cm) piece fresh ginger, peeled and minced
5 to 7 cherry tomatoes, halved
1 tin pineapple, chopped
1 tin coconut milk
fish sauce to taste
sugar to taste
juice of 1 lemon
Method Prep:15min › Cook:40min › Ready in:55min
Heat olive oil in a wok or large frying pan and cook and stir chicken until no longer pink in the middle. Season with half of the curry powder, set aside and keep warm.
Over a medium heat, add onion and ginger and cook and stir for 2 minutes. Add tomatoes and pineapple and season with the remaining curry powder. Pour in coconut milk and simmer for about 7 to 10 minutes.
Add the chicken and warm through. Season with fish sauce, sugar and lemon juice to taste. Serve with jasmine rice.