Prep 10 mins
Cook 1 hr
A real winner this one. Not your usual chicken curry. Deep in flavour, slightly sweetened by the pineapple, coloured by the peas. This is one of MY best chicken curry recipes, I was reluctant to post this as I like to keep and not share my top recipes, but, my dear wife told me that ' Time is running out, you may not be alive next year, so do it now'. Here then is the recipe, Comfort food at it's best.
- 3 lbs skinless chicken, jointed
- 2 ounces ghee (clarified butter)
- 1⁄2 teaspoon ground black pepper
- 3 bay leaves, crumpled up
- 1 tablespoon turmeric
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon clove
- 1 teaspoon cardamoms, split open at one end
- 1⁄2 teaspoon cumin powder
- 1 tablespoon garam masala
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cinnamon
- 4 garlic cloves, chopped
- 2 onions, chopped
- 1 tablespoon tomato paste
- 1⁄2 cup coconut milk
- 1⁄2 cup water
- 1 chicken stock cube
- 2 slices pineapple, cut into 8 pieces (tinned )
- 1⁄4 cup frozen peas
- Heat the Ghee in a pot and fry all of the spices with the garlic.
- Add the chicken and brown it all over, then add the onion. Cook over low heat for 20 minutes.
- Stir in the remaining ingredients and simmer till the chicken is tender.
- At this point I often add a couple of hard boiled eggs cut in half.
- Serve with a good rice dish and mango chutney.
Since I do not mix meat and dairy I substituted the ghee for half margarine and half oil. Other than that I made it just as stated. A very good curry, the right amount of heat and the subtle sweetness of the pineapple. It freezes well and I will certainly make it again. Made for India â€” More Than Just Curries Tag Game â€” March 2010.
Unusual curry flavour. We really enjoyed the rich gravy, and the pineapple added only a small element of sweetness, so it was in no way over powering. The flavour is so complex. I can't wait to taste it after it's had time to sit for a few hours. This is a real keeper for us. Thanks for posting, Brian!