Fruity chicken curry

A few years ago the thought of adding fruit to salads or cooking with fruit would never have crossed my mind. And if a recipe contained fruit, I would most certainly not attempt to make it. But this has definitely changed! I now love the added sweetness and flavour that fruit can bring to a meal, and will happily include seasonal fruit in my cooking.

This chicken curry with pineapple is one of the first recipes I tried which called for you to actually cook the fruit in a savoury dish. I find it works so well, with the pineapple complimenting the spicy curry flavours beautifully. And if you’re running short on time, make it in your AMC Speedcooker for a super quick curry.

Quick chicken curry with pineapple

From The AMC Book, p. 93
Serves 8

10 – 12 chicken thighs
1 large onion, chopped
2 cloves of garlic, crushed
1 green pepper, seeded and chopped
25 ml curry powder
15 ml garam masala or another 5 ml curry powder
1 – 2 small red chillies, seeded and chopped (optional)
30 ml cake flour
250 ml chicken stock
salt and freshly ground black pepper to taste
1 small pineapple, peeled and diced
50 ml Bulgarian yoghurt, sour cream or coconut milk
30 – 45 ml fresh chopped coriander

1. Heat an AMC 24 cm High over a medium temperature until the Visiotherm reaches the first red area.
2. Fry chicken, skin side first, until golden brown. Turn and fry other side until golden brown. Remove chicken from unit and then sauté onion, garlic and green pepper until tender.
3. Add spices, sauté for another 2 – 3 minutes and add flour. Stir well to make sure all the flour is absorbed. Slowly stir in stock and bring to the boil.
4. Reduce temperature and place chicken in sauce. Season to taste, cover with lid and simmer for 30 minutes. Visiotherm should stay around 1 o’clock position.
5. Add pineapple and simmer with lid on for 15 minutes or until chicken is cooked through. Stir in yoghurt, sour cream or coconut milk and heat through. Season and garnish with coriander. Serve with basmati rice.

Variations:

• Add 10 ml fresh, grated ginger to the curry. Or include any curry spices you prefer, such as 5 – 10 ml whole or ground cumin.
• Omit pineapple for an ordinary chicken curry.
• If cooking in a Speedcooker, omit the flour in step 3. Rather mix it with water to form a paste and add it with the pineapple in step 5, simmering until flour is cooked. Also, only cook the curry for 10 minutes in step 4 once the cooking indicator of the Speedcooker has reached the yellow ring.