Pineapple Curry

I love eating this curry. It is fresh, light and spicy and served with coconut rice, has the perfect balance of spicy, salty, acidity and sweetness. Serve it with coconut rice, topped with a pineapple and mint salsa and you’ll be coming back for more.

1 onion, chopped

2 cloves of garlic, minced

a 2cm piece of fresh ginger, finely grated

15ml curry powder

45ml sugar

5ml ground coriander

5ml ground cumin

10ml turmeric

10ml salt

the juice of one lemon

2 aubergine, diced

half a Pineapple, diced, the other half reserved for the salsa

about 800g chicken breast, cut into strips

250ml yoghurt

1litre stock

1 fresh chilli, finely sliced

2 handfuls of fresh coriander leaves

Put a heavy based saucepan onto medium heat and add a generous amount of vegetable oil, coating the bottom of the pan.

Add the onion, garlic, ginger, curry powder, sugar, coriander, cumin, turmeric and salt.

Gently fry the mixture while stirring it around, until the onion is soft and translucent. Turn down the heat if you have to but don’t rush this stage. You want spices that are cooked through.

Add the lemon juice, aubergine, pineapple and chicken strips and stir it through so that the chicken and aubergine is completely covered in the spice mixture.

Add the yoghurt and stock and bring to a gentle simmer.

Taste the curry and add the sliced chilli if you like the extra heat.

Cook the curry for about 40 minutes or until you are happy with the consistency of the sauce. The longer you cook it, the thicker and more concentrated the sauce will become.

Add the fresh coriander leaves and give the curry a good stir.

Serve with coconut rice and salsa.

For the coconut rice:

I like to use fragrant Jasmine rice. The ratio is usually 250ml rice to 1,5 litres of water. Make your coconut rice by replacing 0,5 litres of water with coconut milk, which is roughly one can. Proceed as per instructions on the packet.

Pineapple salsa:

the reserved half of the pineapple you used in the curry, cut into small dice

1 tomato, cut into small dice

one small handful each of fresh coriander and mint leaves


Add all the ingredients to a small bowl, add a splash of olive oil and mix together.

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