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4.05 from 49 votes

Pineapple Coconut Chicken Curry

A creamy blend of coconut and pineapple curry sauce with chicken, veggies and cashews all served over fluffly white rice!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Over 500 Family Dinner Recipes Ideas
Cuisine: Asian
Keyword: asian chicken recipes, chicken, curry, indian, rice
Servings: 8
Author: Sweet Basil

Ingredients

  • 1 Tablespoon Olive oil
  • 2 Chicken Breasts Boneless, skinless and sliced thin
  • Kosher salt to taste, starting with 1 teaspoon
  • 2 Tablespoons Curry Paste
  • 1/2-1 Tablespoon Curry Powder I like 1/2-3/4
  • 1 1/2 teaspoons Ginger Fresh Grated
  • 6 Cloves Garlic Minced
  • 1 Onion Sliced
  • 1 Red Bell Pepper Quartered, seeded and sliced
  • 1 Green Bell Pepper Quartered, seeded and sliced
  • 1 1/2 Cups Carrots Sliced
  • 2 Cans Coconut Milk Unsweetened 13.5 ounces each
  • 1 2/3 Cups Cream of Coconut
  • 6 Ounces Pineapple Juice
  • 3/4 Pineapple Cored and Chopped
  • 6 Ounces Whole Cashews
  • Cilantro Chopped for garnish
US Customary - Metric

Instructions

  • In a large stockpot or dutch oven, heat the stove to medium high heat and add the oil. Once hot add the chicken and a sprinkle of salt.
    1 Tablespoon Olive oil, 2 Chicken Breasts, Kosher salt
  • Cook the chicken until no pink remains and add the curry paste, powder, ginger and garlic. Cook until fragrant, about 1 minute.
    2 Tablespoons Curry Paste, 1/2-1 Tablespoon Curry Powder, 1 1/2 teaspoons Ginger, 6 Cloves Garlic
  • Add the veggies and turn the heat to medium. Cook until tender, about 10 minutes.
    1 Onion, 1 Red Bell Pepper, 1 Green Bell Pepper, 1 1/2 Cups Carrots
  • Add the remaining ingredients except the cashews and bring to a simmer. Turn to medium low and allow to cook for 20-30 minutes or up to 2 hours.
    2 Cans Coconut Milk, 1 2/3 Cups Cream of Coconut, 6 Ounces Pineapple Juice, 3/4 Pineapple
  • Throw in cashews right before serving over perfectly cooked white rice. Garnish with cilantro if desired.
    6 Ounces Whole Cashews, Cilantro

Notes

This chicken curry will keep for 2 days in the refrigerator.

Nutrition

Serving: 1g | Calories: 508kcal | Carbohydrates: 26g | Protein: 17g | Fat: 40g | Saturated Fat: 33g | Cholesterol: 36mg | Sodium: 100mg | Potassium: 860mg | Fiber: 4g | Sugar: 13g | Vitamin A: 5187IU | Vitamin C: 80mg | Calcium: 63mg | Iron: 5mg