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Pineapple Chicken Curry

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  Extra light olive oil 1 Teaspoon (With A Dash Of Sesame Oil (5 Ml))
  Onion 1 , peeled and finely chopped
  Garlic 1 Clove (5 gm), peeled, mashed and chopped
  Curry powder 15 Milliliter (1 Tablespoon)
  Turmeric 1⁄4 Teaspoon (Optional)
  Chicken thighs 1 Pound (Skin On, 450 Gm)
  Arborio rice 240 Milliliter (1 Cup)
  Chicken stock 1 1⁄4 Cup (20 tbs) (5 Cups)
  Salt 1⁄4 Teaspoon, freshly ground
  Freshly ground black pepper 1⁄4 Teaspoon
  Canned water packed pineapple chunks 8 Ounce, water reserved (227 Gm, 1 Can)
  Green onions 4 , finely chopped
For pop mixture
  Cinnamon stick 2 Inch
  Freshly grated nutmeg 1⁄2 Teaspoon
  Whole cloves 4
  Allspice berries 8
  Cumin seed 1⁄2 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon (Optional: If You Like Your Curry Hot)

Pour the oil into a medium-sized saucepan over medium-high heat and saute the onion and garlic for 2 minutes.
Add the curry powder, stir well and heat through—about 3 minutes.
Remove from the heat and set aside.
If you like a brighter yellow curry, add 1/4 teaspoon (1.25 ml) of turmeric to the curry powder.
Preheat the oven to 350°F (180°C).
Place the chicken on a flat surface.
Remove 2 tablespoons (30 ml) of the curried onion mixture and spread it under the chicken skin.
Press down hard, distributing the onion over the chicken as much as possible.
Put the chicken on a rack in a roasting pan and bake 30 minutes.
In order for the risotto to be ready at the same time as the chicken, start the rice after the chicken's been baking 15 minutes.
Return the saucepan with the remaining curried onion to medium heat, add the rice and stir until well coated.
Pour in enough stock to cover the rice and cook until the liquid is absorbed, stirring occasionally.
Continue adding the stock, cooking and stirring until the liquid is completely absorbed —about 30 minutes.
Remove the chicken from the oven and transfer to a flat surface.
Keeping a bowl of ice water on the side to cool your fingers, remove the chicken skin and slice the meat off the bone, retaining the natural muscle structures.
Trim off any visible fat.
Set the chicken aside.
Stir the salt, pepper, and 1/4 cup (59 ml) of the reserved pineapple juice into the risotto, then fold in the chicken and the pineapple chunks.
Make the POP Mixture, by putting all the spices in a small coffee mill and grinding them to a powder—you should have about 2 teaspoons (10 ml).
To Serve: Spoon the curry into individual serving bowls and sprinkle each with 1 chopped green onion and 1/2 teaspoon (2.5 ml) of the POP Mixture or perfume of the palate.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Cook Time: 
40 Minutes

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Pineapple Chicken Curry Recipe