Pineapple chicken curry

    40 min

    A lovely spicy, warming dish with a fruity kick. You can either make it with ready to eat roast chicken breast, or use chicken breast fillets and shallow fry them as instructed on the package; if frying your own chicken you'll want to start this about half way through the cooking of the curry.

    5 people made this

    Serves: 4 

    • 2 potatoes
    • 100g peas
    • 100g sweetcorn
    • other mixed veg of your choice (I use runner beans, mixed peppers, mushrooms and onions)
    • curry powder, strength depending on your preference
    • 1 (400g) tin pineapple chunks (save juice)
    • 1 (480g) package roast boneless chicken breast, cut into strips

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Peel and cut your potatoes into small/medium sized chunks, save 1/2 of a potato to grate with a cheese grater to thicken the sauce later on.
    2. Fill a large saucepan with water about half/quarter way, heat on a medium temp hob. Add the potatoes and cook till they can be pierced with a knife.
    3. Add all the other vegetables.
    4. Start to gradually add the curry powder into the pot, stirring as you go, keep adding powder until you feel you've got the desired amount of spice.
    5. Add the grated potato and stir, keep adding grated potato to thicken the sauce to the consistency you like.
    6. Add the pineapple chunks and add about 1/4 of the juice to the pan.
    7. Add the chicken strips.
    8. Cover the pan and leave to simmer for about 20 minutes. Keep checking to make sure the sauce is thickening. Stir occasionally.
    9. Feel free to add any additional spices or herbs. When sauce is thickened and potatoes are at their softest but not breaking up, the curry is ready to be served.


    This dish can be served with rice, hot fresh bread, naan bread or more.

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