I served this baked pineapple chicken curry on a bed of rice & topped it with halved cherry tomatoes & banana slicesNothing beats a good curry, and this is not your normal sort of curry – for one, it is baked in the oven with crushed pineapples. It is lovely though – not too hot but very flavorsome and fruity and would make a lovely lunch or dinner – especially if you are having friends around. Serve on a bed of rice with a nice crisp salad, or with sambals, sliced banana and poppadums if you prefer.
Pineapple Chicken Curry (from “More Food With Flair” by Lynn Bedford Hall)
1,2 kg Chicken Pieces
2 medium Onions, sliced
Oil
10 ml Curry Powder ( I doubled this)
5 ml ground Coriander
4 split Cardamom pods
2 ml Turmeric powder
2 ml Cinnamon powder
2 ml ground Ginger
2 cloves Garlic, crushed
50 ml Flour (I use cake flour)
250 ml tinned unsweetened Pineapples, crushed (or finely chopped pineapple rings, plus some of the juice)
125 ml Chicken Stock
25 ml Honey
5 ml Salt
50 ml Coconut, dessicated (or fresh, grated)
Lightly fry the chicken on both sides, in a little oil. Remove to a baking dish & arrange to fit in a single layer, skin side up. Add the onions to the pan (and a little more oil if needed). As these soften, add the curry powder, coriander, cardamom pods, turmeric, cinnamon and ginger and stir. Continue to cook for a little while and then add the garlic & flour. Stir to blend before adding the chicken stock, honey, salt & coconut. It will now be a thick puree. Spoon this over the chicken and bake, covered, at 160’C/325’C/Gas Mark 3 for about 1 ½ hours until done.
Pineapple Chicken Curry (from “More Food With Flair” by Lynn Bedford Hall)
1,2 kg Chicken Pieces
2 medium Onions, sliced
Oil
10 ml Curry Powder ( I doubled this)
5 ml ground Coriander
4 split Cardamom pods
2 ml Turmeric powder
2 ml Cinnamon powder
2 ml ground Ginger
2 cloves Garlic, crushed
50 ml Flour (I use cake flour)
250 ml tinned unsweetened Pineapples, crushed (or finely chopped pineapple rings, plus some of the juice)
125 ml Chicken Stock
25 ml Honey
5 ml Salt
50 ml Coconut, dessicated (or fresh, grated)
Lightly fry the chicken on both sides, in a little oil. Remove to a baking dish & arrange to fit in a single layer, skin side up. Add the onions to the pan (and a little more oil if needed). As these soften, add the curry powder, coriander, cardamom pods, turmeric, cinnamon and ginger and stir. Continue to cook for a little while and then add the garlic & flour. Stir to blend before adding the chicken stock, honey, salt & coconut. It will now be a thick puree. Spoon this over the chicken and bake, covered, at 160’C/325’C/Gas Mark 3 for about 1 ½ hours until done.
