Madras Curry with Pineapple

Name: Creamy Madras Curry with Pineapple
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3
Cuisine: Indian-inspired
Ingredients: 300g jasmine rice, rinsed until water runs clear; 500g chicken breast fillets, cut into bite-sized chunks; 1 medium onion, finely diced; 1 teaspoon fresh ginger, grated or minced; 1 can pineapple chunks in juice (reserve juice for marinating); 1 can coconut milk (400ml), full-fat for best flavor; 1 teaspoon chicken bouillon powder or 1 chicken stock cube; 2 tablespoons Madras curry powder (adjust to your preferred spice level); Salt and freshly ground black pepper to taste; 2 tablespoons canola oil for sautéing; 1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening)

Featured in Family-Favorite Main Dishes.

Creamy Madras curry with chicken and pineapple in coconut milk. Quickly prepared, sweet-spicy and perfect with jasmine rice. Ideal for curry lovers.

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By Reham

Updated on Fri, 04 Apr 2025 08:45:24 GMT

Chicken Madras Curry with Pineapple - Quick, Easy, and Delicious | magichouserecipes.com

A creamy Madras curry combines tender chicken with fruity pineapple in a spicy coconut milk sauce. The balance between sweet and savory notes makes it a quick and aromatic weeknight dish.

Our Basic Ingredients

Chicken breast fillet: Tender protein
Pineapple: Fruity sweetness
Coconut milk: Creamy base
Madras curry: Spicy heat
Ginger: Fresh note

The Path to Perfect Curry

Prepare the meat

Dice chicken and marinate
Sauté with onions and ginger

Develop the sauce

Sauté pineapple
Deglaze with broth
Stir in coconut milk

Finish the curry

Return meat to the sauce
Season with spices

This quick curry is perfect proof that simple dishes can have intense flavor too.

Creative Variations

With beef or pork
Vegetarian with tofu
Fresh pineapple instead of canned
With bell peppers or zucchini

Serving Suggestions

With jasmine rice
Garnish with fresh cilantro
With yogurt dip
With naan bread

Troubleshooting

Too liquid: reduce longer
Too mild: add more curry paste
Too spicy: add yogurt
Tough meat: cook for less time

Storage

2-3 days in the refrigerator
Frozen up to 3 months
Add liquid when reheating
Store rice separately

This Madras curry is a versatile basic recipe that can be adapted to taste. The combination of fruity sweetness and spicy heat makes it a popular dish for everyday meals.

Frequently Asked Questions

→ Can I use fresh pineapple?: Yes, use about 400g of fresh pineapple and a bit of pineapple juice or broth for marinating.
→ Is this curry very spicy?: Madras curry is mild-spicy. You can adjust the heat by varying the amount of curry powder used.
→ Can I use other types of meat?: Yes, turkey breast or pork work well too. Cooking time may vary slightly.
→ How can I make this curry vegetarian?: Replace the chicken with tofu or chickpeas and use vegetable broth instead.
→ How long does the curry keep?: Well sealed in the refrigerator for 2-3 days. Add a little coconut milk when reheating if needed.

Creamy Madras Curry with Pineapple

Aromatic Madras curry with tender chicken and sweet pineapple in creamy coconut milk sauce - perfect with jasmine rice.

Prep Time

15 Minutes

Cook Time

35 Minutes

Total Time

50 Minutes

By: Reham

Category: Main Courses

Difficulty: Easy

Cuisine: Indian-inspired

Yield: 3 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Base ingredients

01 300g jasmine rice, rinsed until water runs clear

02 500g chicken breast fillets, cut into bite-sized chunks

→ For the curry sauce

03 1 medium onion, finely diced

04 1 teaspoon fresh ginger, grated or minced

05 1 can pineapple chunks in juice (reserve juice for marinating)

06 1 can coconut milk (400ml), full-fat for best flavor

07 1 teaspoon chicken bouillon powder or 1 chicken stock cube

08 2 tablespoons Madras curry powder (adjust to your preferred spice level)

→ Additional items

09 Salt and freshly ground black pepper to taste

10 2 tablespoons canola oil for sautéing

11 1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening)

Instructions

Step 01

Cut the chicken breast into evenly sized cubes. Place in a bowl and pour over the drained pineapple juice (save the pineapple chunks for later). Let marinate for at least 15 minutes while you prepare other ingredients, or refrigerate overnight for deeper flavor.

Step 02

In a medium saucepan, prepare the jasmine rice according to package instructions. Once cooked, fluff with a fork and keep covered until ready to serve.

Step 03

Heat oil in a large pan over medium heat. Add the diced onions and sauté until translucent. Add the ginger and drained chicken pieces (reserve marinade), cooking until chicken is lightly browned on all sides. Sprinkle with curry powder and stir to coat evenly. Remove chicken mixture to a plate, then add pineapple chunks to the same pan and sauté briefly to caramelize. Pour in reserved marinade and chicken bouillon, stirring to scrape up any flavorful bits from the bottom of the pan.

Step 04

Return the chicken mixture to the pan, then pour in the coconut milk. Bring everything to a gentle simmer and cook for 5-7 minutes until the sauce begins to reduce and the chicken is fully cooked. Taste and adjust seasoning with additional curry powder, salt, and pepper as needed. If you prefer a thicker sauce, stir in the optional cornstarch slurry and simmer for another minute until thickened.

Notes

For maximum flavor, you can marinate the chicken in pineapple juice overnight in the refrigerator. The natural enzymes in pineapple help tenderize the meat while adding subtle sweetness.

Tools You'll Need

Large skillet or wok
Medium saucepan for rice
Sharp knife and cutting board

Reham

Hi! I'm Reham, the home cook and recipe developer behind Magic House Recipes. I love sharing kitchen-tested recipes that make cooking feel magical. From cherished family dishes to modern favorites, each recipe comes with my personal tips for success.