Tropical Pineapple Chicken Curry

Tropical Pineapple Chicken Curry
Steps
- 1
Marinate the chicken thighs with ☆-ed ingredients for at least an hour, preferably overnight.
- 2
Vertically cut the pineapple(s) into half. Leaving 1.5~2cm/1 inch edge, cut out the flesh. Keep the juice and fruit (the core removed) aside.
- 3
Fry the sliced onion in a heavy bottomed pan. When softened, add the garlic and ginger and gently fry over a low heat until caramelised.
- 4
Add the flour and curry powder, and fry for a minute. Add the chicken with marinating liquid, chicken stock, pineapple, pineapple juice, and ◇-ed ingredients. Cook for 30 minutes or until the chicken pieces are cooked.
- 5
Mix in the curry roux and simmer for 10 minutes. Add garam masala just before turning off the heat. Serve with turmeric rice or naan bread.
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