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Pineapple Chicken

  • 1 sml or ½ lrg Fresh Pineapple, peeled & chopped
  • 1 tbsp Butter & oil
  • 1 Onion, chopped
  • 3 Garlic Cloves, crushed
  • 30g Fresh Ginger, chopped
  • 2 Chicken Breasts, cubed
  • 4 tbsp Natural Yoghurt
  • 6 Peppercorns
  • 6 Cloves
  • 1 Black Cardamom Pod
  • ½ Fennel Seed
  • 1 tsp Cumin
  • 1 tsp Coriander
  • ½ Chilli powder
  • ½ Garam Masala
  • 1 tsp Curry Powder
  • Salt & Pepper to taste
  • Fresh Coriander to serve

Method:
  • In a Blender, whiz the Pineapple to juicy pulp & strain over a jug with a sieve. So the juice & pulp are separate and put to one side.
  • In a mortar & pestle, grind the peppercorns, cardamom, cloves & fennel seed, now remove the cardamom husk & add all the other spice ingredients, put to one side.
  • In a Pan/wok, melt the butter & oil on a medium heat and fry the onion, garlic & ginger until they have softened but NOT brown.
  • Add the Pineapple pulp to the pan and fry for a minute or two then add the spices from the Mortar & Pestle, giving it a good stir all the time.
  • Add the chicken to the pan, stir and cook for a further minute or two or until it has taken colour, then add the yoghurt and give the whole thing a good stir.
  • You should now have a thick yellowy curry, now add some or all of the reserved pineapple juice so you get the right consistency (I added all the juice). Bring back to the boil, then simmer for 10 mins. Add some chopped coriander & serve with rice or bread. Enjoy!
Serves 4
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  • 2 tsp Coriander seeds
  • 2 tsp Cumin seeds
  • 2 tsp Mustard seeds
  • ½ tsp Cinnamon
  • 1/4 tsp Chilli powder
  • 3 cardamom pods (seeds only)
  • 2 tbsp oil
  • 1 firm Pineapple, peeled, cored and cut into 1″ chunks
  • 1 Onion, grated
  • 5 cm Ginger, grated
  • 4 cloves Garlic, crushed
  • 2 tbsp tomato purée
  • 1 Pint Coconut Milk
  • 2 tbsp Red Curry paste
  • 2 tbsp Fish sauce (Nam Pla)
  • 1 tbsp Sugar
  • 2 Red Chillies (Chopped)
  • 500g Large King/Tiger Prawns

Method:

  • In a small frying pan, dry-fry the coriander, cumin and mustard seeds until fragrant, stirring often to prevent burning. Allow to cool.
  • Using a pestle and mortar, finely grind the dry-fried spices. Mix the ground spices with the cinnamon, chilli powder and cardamom.
  • Heat the oil in a wok or deep frying pan. Add the pineapple and stir-fry over a high heat for 2-3 minutes.
  • Add the spice mixture, onion, ginger, garlic, and tomato paste and mix in well. cook for 10 mins, add just enough water to prevent the mixture drying out and simmer, stirring often
  • Add half the Coconut milk to the boil & reduce then add the Red Curry paste & stir then add the fish sauce & sugar & cook for a minute.
  • Add the rest of the coconut milk & bring back to the boil & simmer until you have a thick curry sauce. Add the prawns just 3 minutes before serving. Garnish with chopped fresh tomato, Red Chillies coriander & lemon slices. Enjoy!

Serves 4
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