Pineapple Chicken Curried Stew

    A lovely spicy, warming dish with a fruity kick, great all year round! A stew that's basically a curry!

    2 people made this


    • 2 Potatoes
    • Chicken breast strips (I use rotisserie chicken breast that can be bought from supermarket delis)
    • Half a cup of peas
    • Half a cup of sweetcorn
    • Other mixed veg of your choice (I use runner beans, mixed peppers, mushrooms and onions)
    • Curry powder (strength dependant on your preference)
    • Tin of pineapple chunks (save juice)


    1. Peel and cut your potatoes into small/medium sized chunks, save one half of a potato to grate with a cheese grater to thicken the sauce later on
    2. Grab a large saucepan and fill with water about half/quarter way, heat on a medium temp hob, add the potatoes and watch until they start to turn soft
    3. Now add all the other vegetables (except the pineapple)
    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 best
    6. Add the pineapple chunks and add about a quarter of the juice to the pan
    7. If you are using my method of chicken (already cooked and torn bits of breast) then add this last. If you are cooking up chicken bits then it's best to follow the instructions on the package and shallow fry. (you'll want to start this about half way through the cooking of the curry)
    8. Add a lid to the pot and leave to simmer for about twenty minutes. Keep checking on the dish 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. Feel free to message me if you need any help!

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