Our Fijian-inspired curry is peppery, zingy and a little bit sweet. Mop up that sauce with lots of rice. There will be no pineapple debate with this one.
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Serves
4
Pineapple
Onion
Garlic
Chicken Legs
Chicken Thighs
Tomatoes
Ginger
Chilli Powder
Ground Turmeric
Garam Masala
Ground Cumin
Coconut Milk
Coriander
Limes
Vegetable Oil
Serves
4
Pineapple
Onion
Garlic
Chicken Legs
Chicken Thighs
Tomatoes
Ginger
Chilli Powder
Ground Turmeric
Garam Masala
Ground Cumin
Coconut Milk
Coriander
Limes
Vegetable Oil
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Step 1.
Peel the skin of the pineapple and chop it up into small bite-sized chunks, you will need roughly 400g for this recipe. Enjoy the rest as a snack while you cook.
Step 2.
Blend up half the pineapple with half an onion and three cloves of garlic.
Step 3.
Pour this over the chicken and allow it to marinate in the fridge for 30 mins. The pineapple helps to tenderise the chicken.
Step 4.
Finely dice your remaining onion and the tomatoes. Grate the remaining two cloves of garlic and ginger.
Step 5.
In a large wok, add in 50ml of vegetable oil and fry the onions on a medium heat for 5 mins until lightly browned. Add in the grated garlic and ginger and fry for 2 mins.
Step 6.
Next, you’re going to want to add in the chilli powder, turmeric, garam masala, ground cumin and 2 tsp salt. Fry for 30 seconds until fragrant.
Step 7.
Tip in the chopped tomato (along with their juices) and cook for 5 mins until the sauce is thick and jammy.
Step 8.
Add your marinated chicken to the pot and coconut milk, then give it a good mix. Put a lid on and allow it to simmer for 20 mins, stirring regularly. The pineapple has a lot of sugar so it has a tendency to burn. Keep an eye out for that.
Step 9.
Halfway through the 20 mins, add in the remaining chopped pineapple.
Step 10.
Meanwhile, finely chop the coriander.
Step 11.
Once the chicken is fully cooked, add in the coriander, the juice of two limes and 1 tbsp freshly ground black pepper.
Step 12.
Season to taste and serve with freshly steamed rice.
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