Garam Masala Curried Chicken With Pineapple and Peas

Total Time
1hr 10mins
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.

Ingredients Nutrition


  1. Heat the Ghee in a pot and fry all of the spices with the garlic.
  2. Add the chicken and brown it all over, then add the onion. Cook over low heat for 20 minutes.
  3. Stir in the remaining ingredients and simmer till the chicken is tender.
  4. At this point I often add a couple of hard boiled eggs cut in half.
  5. Serve with a good rice dish and mango chutney.
Most Helpful

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 — More Than Just Curries Tag Game — March 2010.

Chef Dudo April 20, 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!

AmandaInOz March 05, 2010