Pineapple & Coconut Chicken Curry
Jenny Eatwell's Rhubarb & Ginger
Jenny Eatwell's Rhubarb & Ginger
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Ingredients

  • 2 tbsp sunflower oil
  • 1 large onion
  • 2 garlic cloves
  • 1 small sweet potato
  • 1 cm dice
  • 4 chestnut mushrooms
  • 1 green pepper
  • 1 cm dice
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tsp mild curry paste
  • 200 ml chicken stock
  • 400 ml coconut milk
  • 200 g fresh pineapple
  • 1 cm dice
  • 2 tbsp fresh coriander
  • 1 tbsp coconut
  • powder
  • 1. Heat the sunflower oil in a deep frying pan or wok
  • 2. Add the garlic, sweet potato, mushrooms and green pepper and continue to fry until the mushrooms are beginning to soften
  • 4. Add the ground coriander, cumin,
  • 5. Add the chicken stock and stir to combine
  • 7. Add the coconut milk and stir to combine
  • 8. Add the pineapple, half the fresh coriander and the coconut powder
  • 9. Add the remainder of the fresh coriander and the last tsp of Garam Masala

Instructions

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