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5 from 3 votes

Easy Homemade Chicken Pineapple Curry

Made without curry paste, this chicken pineapple curry with coconut milk and fresh ginger is a family favorite. It's simple, quick and delicious. Makes a perfect weeknight dinner.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Asian, Thai
Keyword: coconut milk, curry, ginger, how to, pineapple curry
Servings: 4 Servings
Author: Ester | esterkocht.com

Ingredients

  • 400 g (14 oz) chicken breasts, boneless and skinless
  • 3 spring onions
  • 2 garlic cloves
  • 1.5 tablespoons honey
  • 4 teaspoons curry powder
  • 2 teaspoons instant chicken powder (for chicken stock)
  • 1 tablespoon sunflower oil/ sesame oil/ coconut oil
  • 150 ml (2/3 cup) coconut milk
  • 150 ml (2/3 cup) cream cheese
  • 40 g (1.5 oz) fresh ginger
  • 340 g (12 oz) canned pineapple chunks
  • about 220 ml (1 cup) pineapple juice (from the canned pineapple chunks)
  • salt, pepper and chili powder to taste

Instructions

  • Peel and finely chop garlic cloves and fresh ginger. Then rinse the spring onions, pat dry with paper towels and cut into small pieces. Next pat dry chicken breasts with paper towels and cut into bite-size pieces.
  • Heat 1 tablespoon of oil in a skillet/wok at medium-high heat and fry the meat on both sides. Add honey, ginger, onions and garlic. Saute for 2 – 3 minutes. Add the pineapple chunks, followed by curry powder and stir well. Next stir in coconut milk and cream cheese. Whisk continuously, until very smooth.
  • Add pineapple juice and instant chicken stock powder. Bring to a boil and reduce the heat to medium low. Simmer for 5 minutes, uncovered. Keep stirring in between. Season with salt, pepper and chili. Remore for heat, garnish with fresh chives or spring onions if desired and serve immediately.

Notes

  • If you like, you can marinate chicken breast overnight with the above stated ingredients, except instant chicken stock powder, salt and pineapple chunks + juice.
  • Feel free to add thinly sliced carrots or bell peppers for the crunchiness and color.