Ingredients

• 2/3 chicken breasts
  • Diced
• 1 (large) onion
  • Diced
• 2 bell peppers
  • Chopped
• ~15cm knob of ginger
• 3 cloves of garlic
• ~15g fresh coriander
  • (Or 1tbsp dried)
  • Optional
• 1 can of tinned pineapple (with juice)
  • Chopped into ~ ⅛ ring chunks
• 1 can of coconut milk
• 150g yoghurt
• 100g cashews
  • Roughly chopped
  • Optional
• 1 tbsp lime juice
• 3 tsp curry powder
• ½ tsp ground turmeric
• ½ tsp salt
• ½ tsp chilli powder
  • Optional

Instructions

1. Blend the garlic and ginger into a paste in a food processor (or in a bowl with a stick blender). Add the curry powder, turmeric, yoghurt, coriander, and pineapple juice, then mix.
2. Marinade the chicken breasts in this mix in the fridge for at least two hours.
   • Ideally, overnight or all day.
3. Fry the onion and pepper in a little oil (~1 tbsp) a large pan or wok, until softened.
4. Add the chicken without the excess marinade to the wok, and fry until browned.
5. Add the remaining marinade, coconut milk, pineapple chunks, and cashews to the wok, stirring until incorporated. Cover and simmer for ~10 minutes.
6. Season with the salt, chilli powder, and lime juice, and stir thoroughly. Then season additionally to taste
   • White pepper can help add a bit of extra heat.
   • Extra salt will make the flavour more intense.

Serve with boiled rice and naan.

Advice

I normally chop the pineapple once I’ve made the marinade, so any extra juice can go in with the marinade.

You can use fresh pineapple, but I find tinned easier and it also comes with juice to add to the marinade.

The longer the chicken marinades, the nicer the chicken. I usually make the marinade the night before and leave it in the fridge until I cook the next evening.

The seasoning is very personal. Remember that the longer anything with heat (chilli, ginger, pepper, etc) stays on the heat, the more it will develop.

I tend to put the rice on as I start frying the onion and pepper, and the curry is usually ready at the same time.

For rice, I use ½ cup of (dry) rice to 200ml of (boiling) water per person in my rice cooker.