Description
A burst of tropical flavors with tender chicken simmered in creamy coconut milk, finished with sweet pineapple and aromatic spices.
Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 1 can (13.5 oz) coconut milk
- 1 cup pineapple chunks (fresh or canned)
- 2 tbsp curry powder
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp vegetable oil
- 1–2 green chilies, sliced (optional)
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat the oil in a large skillet over medium heat.
- Add the diced onion and sauté until it becomes translucent.
- Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
- Add the chicken pieces to the skillet, cooking until they are nicely browned.
- Sprinkle the curry powder over the chicken, ensuring it’s evenly coated.
- Pour in the coconut milk and add the pineapple chunks; stir well.
- Bring the mixture to a gentle simmer, allowing it to cook for 15-20 minutes, or until the chicken is cooked through and tender.
- If desired, add sliced green chilies for a bit of heat.
- Season with salt to taste, then garnish with fresh cilantro before serving.
Notes
Serve with steamed jasmine rice or naan bread. Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical, Asian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 10g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg