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