Indulge in the exquisite Creamy Chutney Chicken & Pineapple Curry. Tender chicken marinated in a blend of yoghurt, spices, and Mrs Ball’s Chutney, cooked in a rich and creamy sauce enhanced with garam masala and coconut milk. This curry is topped with diced pineapple and offers a perfect balance of sweetness and savoury. Serve it over fragrant jasmine rice, garnished with fresh coriander, and savour a genuinely satisfying culinary experience.
Prep time 15 minutes
Cooking time 30 minutes
Serves 6
Ingredients
Directions
Ingredients
For the Yoghurt Marinade:
180 ml (3/4 cup) plain yoghurt
30 ml (2 Tbsp) Mrs. Ball’s Original Chutney
2 cloves garlic, minced
15 ml (1 Tbsp) fresh ginger, grated
15 ml (1 Tbsp) curry powder/garam masala
5 ml (1 tsp) ground cumin
5 ml (1 tsp) ground coriander
5 ml (1 tsp) turmeric
Salt and pepper, to taste
500 g chicken breasts, cubed
For the Sauce:
1 medium onion, finely chopped
2 cloves garlic, minced
15 ml (1 Tbsp) garam masala
10 ml (2 tsp) curry powder
50 g (1 sachet) tomato paste
800 ml (2 cans) coconut milk
5 ml (1 tsp) brown sugar
Salt and pepper, to taste
To Serve:
½ small pineapple, diced
Jasmine rice
Fresh coriander, for garnishing
Directions
For the Yoghurt Marinade:
In a large bowl, combine the yoghurt, chutney, garlic, ginger, garam masala, ground cumin, coriander, turmeric, salt and pepper. Mix well, add the cubed chicken and set in the fridge for 1 hour.
For the Sauce:
In a deep non-stick pan on a medium heat, sauté the onion until translucent, add the garlic, garam masala and curry powder, cook for 2 minutes. Add the tomato paste, cook for 2 minutes, stirring occasionally.
Pour in the coconut milk and sugar, stir well and simmer on a medium-low heat for 10-15 minutes or until the sauce thickens.
In the meantime, in a non-stick pan on medium heat, fry the chicken until just cooked. Add the chicken and the remaining marinade sauce and simmer for a further 5-10 minutes until the chicken is fully cooked.
To Serve:
Grill the pineapple on a griddle pan and serve with the curry on a bed of jasmine rice. Top with fresh coriander and enjoy.
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