Chicken & Pineapple Curry Recipe
 Malaysian Recipes

Ingredients:

5
3
3 cloves
5 cm/ 2 in piece
1 stalk
2 tbsp
700 g/ 1 1/2 lb
2 tbsp
2 x 400 ml / 14 fl oz/ 1 3/4 cups
2 tsp
2 tbsp
4
1 / 450 g/ 1 lb
 

shallots, chopped
large fresh red chilies, cored, seeded and chopped
cloves garlic, crushed
galangal, chopped
lemon grass, chopped
vegetable oil
boneless, skinless chicken breast, cut into strips
light brown sugar
canned coconut milk
tamarind paste
fish sauce
kaffir lime leaves
small pineapple, thinly sliced
juice of 1 lime, or to taste
small handful coriander leaves, chopped
 

Method:

1. Put shallots, chilies, garlic, galangal and lemon grass in a small blender. Mix to a paste; add 1 tbsp of the oil, if necessary. In a wok or sauté pan, heat remaining oil. Add chicken and stir-fry until just turning pale golden brown. Remove and set aside.

2. Stir chili paste into pan and stir-fry for 3-4 minutes until fragrant. Stir in sugar, coconut milk, tamarind, fish sauce and kaffir lime leaves. Bring to a boil, and boil for 4-5 minutes until reduced by half and lightly thickened. Return chicken to pan. Add pineapple and simmer for 3-4 minutes until chicken juices run clear. Add the lime rind, and lime juice to taste. Stir in coriander.

Serves 6.