Pineapple Coconut and Chicken Curry
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 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
Instructions
  1. Combine the spices in a small bowl.
  2. In a shallow container, coat the chicken with the olive oil and half the spices and salt and pepper to taste.
  3. Marinate in a Ziploc bag for two hours, chilled.
  4. Preheat the oven to 325 degrees.
  5. Warm the remaining olive oil in a large oven-safe pot over medium heat.
  6. Brown the chicken on both sides in two different batches.
  7. Set the chicken aside.
  8. Saute the garlic, fresh ginger and ½ cup of the coconut flakes, stirring until golden brown.
  9. Add the pineapple, pineapple juice, coconut milk, chicken stock, cinnamon stick, remaining spices and sweet potatoes.
  10. Stir to combine.
  11. Bring to a simmer, then arrange the chicken on top and transfer to the oven, uncovered.
  12. Braise for 45 minutes, basting the chicken twice.
  13. Remove the cinnamon stick and add salt and pepper.
  14. 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/