Chicken and Pineapple Curry

06 May 2022


1 kg chicken legs and thighs 

400ml coconut milk 

400g pineapple

1 onion

2 tomatoes

2 limes

5 garlic cloves 

6cm chunk of ginger 

½ bunch of coriander 

1tsp garam masala 

1tsp ground turmeric

2tsp chili powder

1tsp cumin 

Salt and pepper

Vegetable oil


  1. Chop the pineapple into small chunks.
  2. Blend half with half the onion and 3 garlic cloves.
  3. Pour the mixture over the chicken and marinate in the fridge for 30 mins.
  4. Dice the tomatoes and the rest of the onion and grate the rest of the garlic and the ginger.
  5. Fry the onion in a large wok with 50ml oil for 5 mins. Add in the garlic and ginger and fry for 2 mins.
  6. Add the garam masala, cumin, chili powder, turmeric and salt.
  7. Stir in the chopped tomato and cook until the sauce thickens.
  8. Add the chicken and coconut milk, cover and simmer for 20 mins, stirring regularly.
  9. After 10 mins, mix in the remaining pineapple.
  10. Finely chop the coriander.
  11. When the chicken is fully cooked, add in the juice of the limes, black pepper and coriander.
  12. Serve with rice or flatbread.