Pineapple Cinnamon Chicken Curry
Quick 30-minute Pineapple Cinnamon Chicken Curry recipe with mild, fruity flavors. Uses only 3 spices for easy weeknight cooking. Sweet pineapple and warm cinnamon create the perfect balance with curry powder and fresh ginger. Tastes even better the next day!
Ingredients
- 1 tbsp Oil
- 3 tbsp Butter
- 5 cloves Garlic, peeled and crushed
- 1 medium Onion, peeled and chopped
- 1 tbsp freshly grated Ginger or 1-2 teaspoons ground, adjust to taste (I recommend using fresh ginger for more depth of flavor)
- 2 tsp ground Cinnamon
- 2 tsp Curry powder, adjust heat to taste
- 2 pounds boneless skinless Chicken thighs, sliced into chunks or cubes (may be substituted with breasts but thighs add more flavor and comes out more tender)
- ½ cup Water
- ½ cup (or up to 3/4 cup) heavy or double Cream
- ½ cup sliced Almonds, divided (optional)
- ¾ cup raisins
- 1 cup Pineapple chunks, drained, reserve 2 tablespoons of the pineapple juice
- salt and pepper, to taste as needed
Instructions
- Season the chicken with salt and pepper. Heat the oil in a deep pan. When the oil gets warm, melt the butter in it.
- Sauté the garlic and onions in the melted butter just until aromatic for about 1 minute. Add the grated fresh ginger and stir-fry until onions are translucent about 3-4 minutes. If using ground ginger, just add it with the other spices.
- Adjust the heat to the lowest setting and add the ground cinnamon and curry powder (and ground ginger, if using this instead). Let the spices sizzle for a few seconds, then add the chicken and coat with the spices. Once the chicken is fully coated/glazed add the cream, water, half the almonds (if using), raisins and pineapple chunks. Stir. Raise the heat until the mixture starts simmering. Cover then gently simmer for about 20 minutes or until the chicken cubes are tender and fully cooked. Add the 2 tablespoons of reserved pineapple juice and stir quickly to absorb. Taste and adjust seasoning as desired. Serve immediately with some rice on the side. This can be made a day ahead.
Notes
NOTES (tips and tricks) to make the perfect Chicken Curry!
#1 Blooming the spices at low heat for 20-30 seconds releases their essential oils and transforms raw powder into fragrant, deeply flavored aromatics that form the backbone of restaurant-quality curry.
#2 Using only three spices—curry powder, ground cinnamon, and freshly grated ginger— delivers full flavor complexity when you use high-quality curry powder and bloom the spices properly before adding liquid.
#3 Freshly grated ginger provides both heat and fresh brightness that ground ginger cannot replicate, creating the perfect counterbalance to the sweetness from pineapple and raisins.
#4 The curry tastes significantly better after 12-24 hours of refrigeration because fat molecules continue carrying aromatic compounds throughout the sauce while proteins tenderize further in the pineapple's natural acids.
#5 Pineapple chunks serve a dual purpose in this recipe by contributing natural sweetness that balances the curry's heat while bromelain enzymes gently tenderize the chicken during the 15-20 minute simmer.
Nutrition
Calories: 342kcalCarbohydrates: 20gProtein: 24gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 136mgSodium: 145mgPotassium: 525mgFiber: 3gSugar: 6gVitamin A: 399IUVitamin C: 5mgCalcium: 60mgIron: 2mg
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