Pineapple Coconut and Chicken Curry
Prep time:
Cook time:
Total time:
- 1½ tablespoon Madras curry powder
- 1 teaspoon turmeric
- 1½ teaspoon cayenne pepper
- 1 teaspoon ground ginger
- 8 large chicken thighs or 4 large chicken legs, legs and thighs separated
- 4 tablespoons olive oil
- 1 TB fresh ginger
- 1 pineapple, peeled, cord and cut into 1 inch cubes
- 4 cloves garlic, finely chopped
- ¾ cup coconut flakes, divided
- ¾ cup pineapple juice
- 2 cans coconut milk
- 1 cup low sodium chicken broth
- 1 cinnamon stick, 3 inches long
- 4 medium sweet potatoes or yams, peeled and cut into 1 inch cubes
- 1 bunch of cilantro, leaves only, roughly chopped
- Salt and fresh ground pepper
- Combine the spices in a small bowl.
- In a shallow container, coat the chicken with the olive oil and half the spices and salt and pepper to taste.
- Marinate in a Ziploc bag for two hours, chilled.
- Preheat the oven to 325 degrees.
- Warm the remaining olive oil in a large oven-safe pot over medium heat.
- Brown the chicken on both sides in two different batches.
- Set the chicken aside.
- Saute the garlic, fresh ginger and ½ cup of the coconut flakes, stirring until golden brown.
- Add the pineapple, pineapple juice, coconut milk, chicken stock, cinnamon stick, remaining spices and sweet potatoes.
- Stir to combine.
- Bring to a simmer, then arrange the chicken on top and transfer to the oven, uncovered.
- Braise for 45 minutes, basting the chicken twice.
- Remove the cinnamon stick and add salt and pepper.
- Serve with Jasmine rice, garnish with remaining ¼ cup coconut and cilantro.
Recipe by Culinary Mamas at https://culinarymamas.com/pineapple-coconut-and-chicken-curry/
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