Your cart is empty
Cook
20m
Cook
20m
Ingredients
Method
Turn cooking mode on
Step 1
Put the veg oil in a heavy based large pan over a medium heat. Once it is hot, add the onions, garlic and fresh minced ginger and fry for around 8 minutes until they are golden brown.
For
4
M
I
120
ml
Veg oil
2
Onion, finely chopped
2
cloves
Garlic, pureed
Only visible to you
Made it?
Cancel
N
Nikki D
6 months ago
I would never order chicken with pineapple, but I thought I’d do this as I’ve been surprised with your curry before… it was amazing , not too sweet and just the right amount of heat … definitely do it again . Family also thought it was great 👍🏻
Like
Reply
N
Nikki D
6 months ago
I used tinned pineapple as I couldn’t get fresh and didn’t need to add any of the juice 👌
Like
Reply
Nisha
6 months ago
gorgeous
Like
Reply
T
Tracey O
9 months ago
Wow what a curry! We devoured it and what a learning curve for me 😊 I'd never cooked with creamed coconut before, was worried but it all worked fantastically, I've made other curries from you but this is my first comment, thank you 😊
Like
Reply
Nisha
9 months ago
Hello Tracey and how wonderful that it worked for you- I have to say this is one of my favourite curries ever
Like
Reply
Sally C
10 months ago
Followed advice of doubling up on coconut milk if no creamed coconut to hand. Tasty and luxurious dish, however I feel it needs a slightly bolder flavour. Next time, I'd use less coconut milk and perhaps a touch more salt. I'm happy to experiment
Like
Reply
Nisha
9 months ago
Yes it is great that you are experimenting and too much milk totally reduces the impact- so more creamed coco- more spices and water to bulk
Like
Reply
John C
10 months ago
This is the recipe where I discovered Nisha and a whole world of Indian cookery opened up to me.
Like
Reply
Nisha
10 months ago
So glad!
Like
Reply
Adrian H
10 months ago
Nice easy recipe, and very tasty.
Like
Reply
Nisha
10 months ago
so glad!!!
Like
Reply
