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Effortless Madras Curry Pineapple

Featured in Explore Global Flavors and Dishes.

Creamy Madras curry with pineapple and chicken in coconut milk. Sweet, spicy, and quick to make. Pairs perfectly with jasmine rice, great for curry fans.
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Haya
Updated on Mon, 09 Jun 2025 17:08:01 GMT
Chicken Madras curry mixed with pineapple quick and tasty Pin it
Chicken Madras curry mixed with pineapple quick and tasty | recipeown.com

Get ready for an awesome Madras-style curry with chicken, juicy pineapple, and spicy coconut sauce. Sweet and spicy vibes make it a quick, super tasty choice for any busy night.

Mouthwatering Main Ingredients

  • Ginger: Zingy and fresh
  • Madras curry: Brings fiery flavor
  • Coconut milk: Gives rich creamy sauce
  • Pineapple: Hits you with sweet notes
  • Chicken breast fillet: Juicy and tender

Easy Steps for Curry Magic

Get set with the meat
  • Let chicken soak in marinade first
  • Cook it up fast with ginger and onions
Build up that sauce
  • Toss pineapple in the pan
  • Pour in coconut milk next
  • Scrape up any bits with broth
Bring it all together
  • Stir chicken back into the pot
  • Add your favorite spices to finish

This speedy curry shows you don’t need fancy tricks to pack a major flavor punch.

Tasty Twists

  • Try tofu to go meatless
  • Beef or pork work great too
  • Go fresh with pineapple instead of canned
  • Throw in zucchini or bell peppers

Fun Ways to Serve

  • Top it with loads of fresh cilantro
  • Serve hot naan on the side
  • Scoop with jasmine rice
  • Add a cool yogurt dip

If You Run Into Problems

  • Too spicy? Mix in yogurt
  • Need it thicker? Let it simmer down more
  • Bland? More curry paste always helps
  • Chicken too chewy? Try less cooking time

Keeping It Fresh

  • Stash leftovers in the fridge for 2-3 days
  • Freeze up to 3 months, you’re good
  • When reheating, splash a bit of water or broth
  • Keep rice in a different container

Madras curry is so flexible—tweak it how you want. Fruity sweetness, spicy kick, and easy cooking make it a go-to anytime.

Frequently Asked Questions

→ Is fresh pineapple okay to use?
Yep, just grab about 400g of fresh pineapple and a little bit of the juice or even some broth for your marinade.
→ Will this curry taste spicy?
Madras curry has a gentle heat. Don't like spice? Use less curry powder. Want it hotter? Add more.
→ Could I swap the chicken for other meats?
For sure. Diced turkey breast or pork is tasty too, just watch the cook time—it might be a bit different.
→ Any way to go veggie with this meal?
Absolutely. Use tofu or chickpeas instead of chicken and pour in veggie broth.
→ How long will it last in the fridge?
Sealed up, it's good for 2 or 3 days chilled. Splash in a bit more coconut milk to freshen it up when you reheat.

Effortless Madras Curry Pineapple

Juicy chicken and tangy-sweet pineapple swim in a rich coconut curry sauce. Serve over jasmine rice for an easy, flavorful bite.

Prep Time
15 Minutes
Cook Time
35 Minutes
Total Time
50 Minutes
By: Haya

Category: World Cuisine

Difficulty: Easy

Cuisine: Indian style

Yield: 3 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Additional items

01 Salt and cracked black pepper as you like
02 2 tablespoons canola oil for frying stuff
03 1 teaspoon cornstarch dissolved in 1 tablespoon water (only if you want it thicker)

→ For the curry sauce

04 2 tablespoons Madras curry powder (spice it up or down to taste)
05 1 medium onion, chopped nice and small
06 1 can coconut milk (400ml), go for full-fat for richer taste
07 1 can of pineapple chunks in juice (set juice aside, you'll need it)
08 1 teaspoon chicken bouillon or 1 stock cube
09 1 teaspoon grated or mashed fresh ginger

→ Base ingredients

10 500g chicken breast pieces, cut into chunks about bite-sized
11 300g jasmine rice, give it a good rinse till water's clear

Instructions

Step 01

Slide the chicken mix back into your pan. Pour in all that coconut milk. Let it bubble gently for about 5-7 minutes so the chicken cooks and the sauce thickens up some. Season a bit more if you want, with curry powder, salt, or pepper. Go ahead and stir in the cornstarch mix if you like your sauce stickier—just let it cook another minute to thicken.

Step 02

Pour the oil into your big pan and heat it up to medium. Toss in the onions and sauté until they look soft and kind of see-through. Stir in the ginger and your marinated chicken (don’t forget to save the liquid for later), and cook until the chicken chunks are starting to brown. Curry powder goes on now—mix it all up. Spoon the chicken mix out to rest for a sec. Throw pineapple into the pan, caramelize it a bit quick, then add that pineapple liquid and bouillon. Scrape up the yummy stuck bits from the pan.

Step 03

Cook your jasmine rice just like the bag says in a medium pot. When done, fluff it with a fork and cover it till it’s time to eat.

Step 04

Chop your chicken breasts into small chunks. Dump them in a bowl, then pour in the juice you got from the pineapple can (keep the pineapple chunks for the sauce). Let this soak for at least 15 minutes—get everything else prepped meanwhile. Got lots of time? Marinate it in the fridge overnight for extra tenderness.

Notes

  1. Letting the chicken chill out in pineapple juice all night brings out the flavor and also makes the meat super soft. The stuff in pineapple breaks down tough bits and sneaks in a little sweetness.

Tools You'll Need

  • Big skillet or a wok
  • Medium pot for the rice
  • A sharp knife and a chopping board