Effortless Madras Curry Pineapple (Print Version)
# 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:
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.
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.
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.
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:
01 -
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.