PINEAPPLE CURRY CHICKEN RECIPES

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PENANG PRAWN & PINEAPPLE CURRY RECIPE | BBC GOOD FOOD



Penang prawn & pineapple curry recipe | BBC Good Food image

Rustle up this fragrant one-pot curry with other dishes to create a Malaysian feast for 8, or make it your centrepiece by doubling the prawns

Provided by John Torode

Categories     Dinner, Main course, Supper

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield Serves 8, with other dishes

Number Of Ingredients 18

100g fresh coconut flesh
2 tsp sunflower oil
thumb-sized piece ginger , peeled
6 garlic cloves , peeled
1 ½ tbsp mild curry powder
100ml sunflower oil
7 curry leaves
1 cinnamon stick
1 star anise
3 cardamom pods
6 cloves
6 shallots , thinly sliced lengthways
3 tbsp tamarind paste
1 pineapple , peeled, cored and cut into chunks
1 tbsp palm sugar or soft brown sugar
400ml can full-fat thick coconut milk
24 large raw king prawns , peeled
handful coriander leaves and cooked white or brown rice, to serve

Steps:

  • Finely grate the coconut, then toast slowly in a wok, stirring until evenly dark brown (it will start to smell very strong, but it will work a treat). While it’s still warm, pound to a paste with the sunflower oil using a pestle and mortar. Set aside.
  • Finely grate or pound the ginger and garlic together using a pestle and mortar. Make a loose curry paste by adding 75ml water to the curry powder. Heat the oil in the wok until it’s just starting to smoke, then throw in the curry leaves, cinnamon stick, star anise, cardamom pods and cloves and cook for 1 min until fragrant.
  • Add the shallots and ginger and garlic paste, cook for around 7 mins until softened and starting to brown, then add the curry powder paste. This is the most important part of making the curry. Ideally, cook over a very low heat and wait until the oil separates and bubbles over the paste, around 10-12 mins. Scrape the bottom of the pan occasionally to remove the crust.
  • When the oil has come to the top, add the tamarind paste, pineapple and sugar. Pour in the coconut milk. When the mixture starts boiling, add the prawns and return to the boil, then stir through the toasted coconut. Season the curry with salt, scatter over the coriander and serve with rice.

Nutrition Facts : Calories 380 calories, FatContent 28 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 6 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.4 milligram of sodium

ONE-PAN CHICKEN RICE CURRY RECIPE: HOW TO MAKE IT



One-Pan Chicken Rice Curry Recipe: How to Make It image

I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. —Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons butter, divided
1 medium onion, halved and thinly sliced
2 tablespoons all-purpose flour
3 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup uncooked instant rice
Chopped fresh cilantro leaves, optional

Steps:

  • In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.

Nutrition Facts : Calories 300 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 658mg sodium, CarbohydrateContent 27g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 27g protein. Diabetic Exchanges 3 lean meat

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PENANG PRAWN & PINEAPPLE CURRY RECIPE | BBC GOOD FOOD
Rustle up this fragrant one-pot curry with other dishes to create a Malaysian feast for 8, or make it your centrepiece by doubling the prawns
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dinner, Main course, Supper
Cuisine Asian
Calories 380 calories per serving
  • When the oil has come to the top, add the tamarind paste, pineapple and sugar. Pour in the coconut milk. When the mixture starts boiling, add the prawns and return to the boil, then stir through the toasted coconut. Season the curry with salt, scatter over the coriander and serve with rice.
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