“The combination of both coconut milk and creamed coconut in this curry adds a real gloss and weight to the sauce, giving it a gorgeous, velvety texture,” says food writer Nisha Katona.
“If you can’t get creamed coconut, just double up on the tinned. During the last moments of these exotic sunshine curries, I often throw a handful of roasted nuts to boost the salt and the beach holiday feel. If you’re not a fan of nuts or don’t have any to hand, you can leave these out without any detriment to the dish.”
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Nutrition Facts
Nisha Katona's chicken, coconut and pineapple curry
Amount Per Serving
Calories 1070
Calories from Fat 522
% Daily Value*
Fat 58g89%
Saturated Fat 40g250%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 96mg32%
Sodium 1214mg53%
Potassium 1830mg52%
Carbohydrates 106g35%
Fiber 13g54%
Sugar 74g82%
Protein 44g88%
Vitamin A 417IU8%
Vitamin C 71mg86%
Calcium 146mg15%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Nisha Katona's chicken, coconut and pineapple curry
This curry will become a family favourite.
Servings: 4 people
Calories: 1070kcal
Equipment
- Large pan
Ingredients
- 2 thumb-sized pieces fresh root ginger peeled
- 5 tbsp vegetable oil
- 2 onions finely chopped
- 2 cloves garlic crushed
- 3 skinless, boneless chicken breasts (approx 600g) chopped into 2 cm cubes
- 2 tbsp garam masala
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1/4 tsp chilli powder
- 100 g creamed coconut
- 400 ml canned coconut milk
- 2 green chillies finely sliced
- 1 1/2 tsp salt
- 1 tsp brown sugar
- 10 chunks canned pineapple cut into 1-2cm pieces
- 100 g roasted salted cashew nuts
- small handful fresh coriander/cilantro finely chopped, to garnish
- 1 red chilli finely sliced, to garnish
- cooked rice or flatbreads to serve
Method
- Finely mince one of the pieces of ginger and slice the other into fine matchsticks. Set aside.
- Heat the oil in a large pan over a medium heat. Add the onions, garlic and minced ginger and fry, stirring continuously, for eight minutes, until golden brown. Add the chicken to the pan and stir to combine with the onions, then add the garam masala, ground coriander, ground turmeric and chilli powder. Cook, stirring occasionally, for five minutes, to seal the chicken and coat it in the spices.
- Add the creamed coconut, coconut milk, ginger matchsticks, sliced chillies, salt, sugar, pineapple and cashews to the pan and stir to combine, adding a little of the juice from the canned pineapple if the mixture is too dry. Leave to cook, stirring occasionally, for five to 10 minutes, until the chicken is cooked through. Scatter with chopped coriander/cilantro and sliced red chilli, then serve hot with rice or wraps alongside.
Nutrition
Calories: 1070kcal | Carbohydrates: 106g | Protein: 44g | Fat: 58g | Saturated Fat: 40g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1214mg | Potassium: 1830mg | Fiber: 13g | Sugar: 74g | Vitamin A: 417IU | Vitamin C: 71mg | Calcium: 146mg | Iron: 7mg
30 Minute Mowgli by Nisha Katona is published by Nourish Books. Photography Yuki Sugiura.
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