Easy Homemade Chicken Pineapple Curry

Made without curry paste, this chicken pineapple curry with coconut milk and fresh ginger is a family favorite.

It’s so good, simple and only takes 20 minutes to make including preparation time. It’s versatile too. Sometimes I use heavy cream instead of coconut milk and leave out fresh ginger. I also add thinly sliced carrots or bell peppers just for the crunchiness and color.

What you’ll need to make chicken pineapple curry with coconut milk and ginger:

• 400 g (14 oz) chicken breasts, boneless and skinless
• 3 spring onions
• 2 garlic cloves
• 1.5 tablespoons honey
• 4 teaspoons curry powder
• 2 teaspoons instant chicken stock powder (chicken bouillon powder)
• 1 tablespoon sunflower oil/ sesame oil/ coconut oil
• 150 ml (5 fl oz/ 2/3 cup) coconut milk
• 150 ml (5 fl oz/ 2/3 cup) cream cheese
• 40 g (1.5 oz) fresh ginger
• 340 g (12 oz) canned pineapple chunks
• approx 220 ml (7.4 fl oz/ about 1 cup) pineapple juice (from the canned pineapple chunks)
• salt, pepper and chili powder

You’ll also need:

– a skillet/ wok
– a wooden spoon
– a knife
– a cutting board

How to make chicken pineapple curry with pineapple and coconut milk

Peel and finely chop garlic cloves and fresh ginger. Next rinse the spring onions, pat dry with paper towels and cut into small pieces. Then pat dry chicken breasts with paper towels and cut into bite-size pieces.

Heat 1 tablespoon of oil in a skillet/wok at medium-high heat and fry the meat on both sides. Add honey, ginger, onions and garlic. Saute for 2 – 3 minutes.

Hint: If you like, you can marinate chicken breast overnight with the above stated ingredients, except instant chicken stock powder, salt and pineapple chunks + juice.

Add the pineapple chunks, followed by curry powder and stir well. Next stir in coconut milk and cream cheese. Whisk continuously, until very smooth. Add pineapple juice and instant chicken powder.

Bring to a boil and reduce the heat to medium low. Simmer for 5 minutes, uncovered. Keep stirring in between. Season with salt, pepper and chili.

Hint: If you like a thicker sauce try making a paste by mixing 1 tablespoon corn flour (cornstarch) with 1 tablespoon water, mix well and then stir it into the sauce.

Garnish with fresh chives or spring onions if desired and serve immediately.

What BEST sides to serve with coconut and pineapple curry

• Yellow rice with raisins
• Jasmine coconut rice
• flatbread

Did you make this chicken coconut and pineapple curry recipe? I’d love to hear from you! Simply write a review and add rating to it.