Check out Blake Proud's recipe: Ingredients:
500–600g chicken breast, thickly sliced
1 large brown onion, thinly sliced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp curry powder (mild or Madras blend)
1 tsp turmeric
1 tsp smoked paprika (optional)
1/2 tsp garam masala (for finishing)
2 tbsp tomato paste
1/3 cup shredded or crushed pineapple (in natural juice)
1 cup chicken stock
1/2 cup coconut cream
8–10 fresh curry leaves
2 fresh bay leaves
Olive oil or ghee for cooking
Salt & pepper, to taste
Fresh coriander, parsley, or spring onion (to garnish)
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Method
1. Heat a generous splash of olive oil or ghee in a large pan over medium heat.
2. Add sliced onion and sauté for 5–7 minutes until softened and golden.
3. Stir in garlic, ginger, curry powder, turmeric, and smoked paprika. Cook for 1–2 minutes to bloom the spices.
4. Add tomato paste and cook for another minute.
5. Stir in the chicken pieces and cook until lightly sealed on all sides.
6. Add the pineapple, chicken stock, coconut cream, curry leaves, and bay leaves. Season with salt and pepper.
7. Bring to a simmer and reduce heat. Cover and cook gently for 20–25 minutes, stirring occasionally.
8. Remove lid, stir through the garam masala, and simmer uncovered for a few more minutes to thicken if needed.
9. Adjust seasoning to taste.
To Serve:Spoon over steamed basmati rice, roti, or mash. Garnish with fresh coriander, parsley, or chopped spring onion.
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