Pineapple Coconut Chicken Curry Recipes

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PINEAPPLE COCONUT CHICKEN CURRY

Make and share this Pineapple Coconut Chicken Curry recipe from Food.com.

Provided by Queenkungfu

Categories     Curries

Time 1h

Yield 3 serving(s)

Number Of Ingredients 20



Pineapple Coconut Chicken Curry image

Steps:

  • Combine red curry paste ingredients (A) in a blender and puree with a little water until you get a paste. Remove and set aside.
  • Simmer thick coconut milk in a saucepan or heavy-based wok over medium low heat for 1-1½ minutes. Work in 4-5 tablespoons of the red curry paste and continue to fry over low heat for about 5-6 minutes or until fragrant and the oil rises.
  • Add the chicken and the thin coconut milk. Bring to a low simmering boil until meat is tender and the coconut cream is rather oily.
  • Put in pineapple cubes and seasoning. Cook for an extra 1-2 minutes. Add pea aubergines, kaffir lime leaves and cover the saucepan for 30-40 seconds. Check the seasoning before serving. The curry should taste sweet, sour and salty with a distinctive fragrance from the kaffir lime leaves.

Nutrition Facts : Calories 1292.3, Fat 63.3, SaturatedFat 44.7, Cholesterol 113.6, Sodium 1055.3, Carbohydrate 152.3, Fiber 2.2, Sugar 138, Protein 33.2

1 lb cut up chicken
1 cup fresh pineapple chunk
1/2 cup pea aubergines or 1/2 cup berry brinjals
3 -4 kaffir lime leaves, torn
4 tablespoons red curry paste
1 cup thick coconut milk
1 1/2 cups thin coconut milk
1 tablespoon fish sauce
1 tablespoon sugar
2 -3 tablespoons lime juice
1 teaspoon instant chicken bouillon granules
30 g dried red chilies, soaked
25 g thinly sliced lemongrass
1 slice galangal (thick slice)
1 teaspoon sliced kaffir lime zest
1 1/2 tablespoons sliced coriander
1 teaspoon coriander powder
25 g chopped shallots
25 g chopped garlic
1/4 teaspoon pepper

SLOW-COOKER CHICKEN-COCONUT-PINEAPPLE CURRY

Come home to this tropical-style chicken, coconut and pineapple recipe that's slow cooked for dinner using Old El Paso® chopped green chiles and Progresso® chicken broth - serve over rice.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h55m

Yield 6

Number Of Ingredients 13



Slow-Cooker Chicken-Coconut-Pineapple Curry image

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except bell pepper, pea pods, banana and rice.
  • Cover; cook on Low heat setting 6 to 7 hours.
  • Stir in bell pepper and pea pods. Cover; cook about 30 minutes longer or until bell pepper and pea pods are crisp-tender. Stir in banana. Meanwhile, cook rice as directed on package. Serve curry mixture over rice.

Nutrition Facts : Calories 570, Carbohydrate 66 g, Cholesterol 60 mg, Fat 1, Fiber 6 g, Protein 26 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 18 g, TransFat 0 g

1 1/4 lb boneless skinless chicken thighs, cut into 1-inch pieces
2 dark-orange sweet potatoes (1 1/2 lb), peeled, cut into 3/4-inch pieces
1 can (14 oz) coconut milk (not cream of coconut)
1 can (8 oz) pineapple chunks, drained
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/2 cup Progresso™ chicken broth (from 32-oz carton)
4 teaspoons curry powder
2 teaspoons cornstarch
1/2 teaspoon salt
1 medium red bell pepper, cut into bite-size strips
4 oz fresh snow pea pods (1 cup), strings removed, cut diagonally in half
1 large firm ripe banana, cut in half lengthwise, then cut crosswise into 1-inch chunks
2 cups uncooked instant white rice

THAI CHICKEN CURRY WITH PINEAPPLE

This chicken curry is made with coconut milk and sweetened with pineapple.

Provided by CupcakeSparkles11

Categories     World Cuisine Recipes     Asian     Thai

Time 1h

Yield 4

Number Of Ingredients 13



Thai Chicken Curry with Pineapple image

Steps:

  • Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.
  • Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.
  • Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.

Nutrition Facts : Calories 408.5 calories, Carbohydrate 18.3 g, Cholesterol 68.8 mg, Fat 28.4 g, Fiber 3.5 g, Protein 23.1 g, SaturatedFat 20.3 g, Sodium 867.6 mg, Sugar 9.1 g

2 teaspoons curry powder
1 teaspoon curry paste
1 (13.5 ounce) can coconut milk
2 tablespoons fish sauce
1 tablespoon packed brown sugar
1 cup chicken stock
4 chicken thighs, cut into bite size pieces
½ cup frozen peas
½ cup chopped green bell pepper
½ cup chopped carrot
1 tablespoon cornstarch
2 tablespoons chicken stock
¾ cup chopped fresh pineapple

PINEAPPLE CURRY CHICKEN

Curry has a moderate to strong flavor, so add it early in the cooking process for good balance with pineapple, coconut and ginger. -Robin Haas, Cranston, Rhode Island

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 19



Pineapple Curry Chicken image

Steps:

  • Drain pineapple, reserving 3/4 cup juice. Place the chicken, beans, vegetables and pineapple in a 6-qt. slow cooker. In a small bowl, combine coconut milk and cornstarch until smooth. Stir in the sugar, curry powder, garlic, ginger, salt, pepper, lime juice, pepper flakes and reserved juice; pour over chicken., Cover and cook on low for until chicken is tender, 6-8 hours. Serve with rice; sprinkle with basil and, if desired, coconut.

Nutrition Facts : Calories 470 calories, Fat 9g fat (3g saturated fat), Cholesterol 152mg cholesterol, Sodium 641mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 5g fiber), Protein 59g protein.

2 cans (8 ounces each) unsweetened pineapple chunks, undrained
6 bone-in chicken breast halves, skin removed (12 ounces each)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 large onion, cut into 1-inch pieces
1 cup julienned carrots
1 medium sweet red pepper, cut into strips
1/2 cup light coconut milk
2 tablespoons cornstarch
2 tablespoons sugar
3 teaspoons curry powder
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 teaspoon salt
1 teaspoon pepper
1 teaspoon lime juice
1/2 teaspoon crushed red pepper flakes
Hot cooked rice
1/3 cup minced fresh basil
Toasted sweetened shredded coconut, optional

THAI PINEAPPLE CHICKEN CURRY

This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home. I think I've got the taste and presentation pegged. I'm guesstimating on the amounts since I don't measure much when I cook. Feel free to adjust to taste.

Provided by NELLYDESIGN

Categories     World Cuisine Recipes     Asian     Thai

Time 50m

Yield 6

Number Of Ingredients 12



Thai Pineapple Chicken Curry image

Steps:

  • Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
  • In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
  • Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.

Nutrition Facts : Calories 622.9 calories, Carbohydrate 77.5 g, Cholesterol 20.3 mg, Fat 34.5 g, Fiber 3.5 g, Protein 20.3 g, SaturatedFat 25 g, Sodium 781.1 mg, Sugar 16.4 g

2 cups uncooked jasmine rice
1 quart water
¼ cup red curry paste
2 (13.5 ounce) cans coconut milk
2 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons fish sauce
¼ cup white sugar
1 ½ cups sliced bamboo shoots, drained
½ red bell pepper, julienned
½ green bell pepper, julienned
½ small onion, chopped
1 cup pineapple chunks, drained

COCONUT PINEAPPLE CHICKEN

Pineapple, coconut and almonds dress up this pleasantly sweet treatment for cooked chicken. "It's a great way to serve leftover chicken," says Nyla Christensen of Rapid City, South Dakota. "Sometimes, I use turkey instead."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 11



Coconut Pineapple Chicken image

Steps:

  • Drain pineapple, reserving juice; set the pineapple aside. In a large skillet, combine the cornstarch, sugar, broth, lemon juice, salt and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in the chicken, green pepper, coconut, pineapple, 1/4 cup almonds and extract. Cook for 8-10 minutes or until chicken is heated through. Sprinkle with remaining almonds.

Nutrition Facts : Calories 300 calories, Fat 11g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 620mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 2g fiber), Protein 23g protein.

1 can (20 ounces) pineapple chunks
2 tablespoons cornstarch
2 tablespoons sugar
1 cup chicken broth
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
1 medium green pepper, julienned
1/4 cup sweetened shredded coconut, toasted
1/2 cup slivered almonds, toasted, divided
1 teaspoon rum extract

CHICKEN AND PINEAPPLE CURRY

Pineapple curry is very popular in Sri lanka. Here is a recipe that uses chicken, pine apple, coconut milk and yogurt to make a super curry. This is a dish we have often as it's not too hot for first timers to a curry, ( not us but visitors).

Provided by Brian Holley

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13



Chicken and Pineapple Curry image

Steps:

  • Mix together the curry powder, chilli powder, lemon juice and yogurt. Marinate the chicken in this mix for 30 minutes.
  • Melt the butter in a pan and fry the onion till light brown. Add the ginger and garlic and cook for 2 minutes.
  • Add the chicken and cook for 5 minutes.
  • Strain the water from a tin of coconut milk, save the solids for later. Add the milk to the pan,cover pan and simmer over low heat for 15 minutes.
  • Add the coconut milk solids and stir till it melts.
  • Add the pineapple cover pan and cook for 5 minutes.
  • Serve garnished with the chopped coriander leave and a vegetable dish and rice.

Nutrition Facts : Calories 517, Fat 36.9, SaturatedFat 15.2, Cholesterol 146.1, Sodium 198.4, Carbohydrate 12.8, Fiber 2.1, Sugar 8, Protein 34

1 1/2 lbs chicken, cubed
2 tablespoons curry powder
1 teaspoon chili powder
1 teaspoon lemon juice
100 ml plain yogurt
1 ounce butter
1 medium onion, sliced
1 teaspoon gingerroot, chopped
1 teaspoon garlic, chopped
150 ml coconut water
75 ml coconut milk
150 g pineapple chunks
1 tablespoon fresh coriander leaves, chopped

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