Recipe by Brian Holley
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.
Top Review by Chef Dudo
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.
- 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
Directions See How It's Made
- 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.