Chicken Curry with Pineapple Recipe


  • 1 cup or can coconut milk (gata)
  • 2-3 teaspoons fish sauce (patis)
  • 1 tablespoon packed brown sugar
  • 1 cup chicken stock
  • 4 chicken thighs or breast, cut into small size
  • 1/2 cup frozen peas
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped carrot
  • 1 tablespoon cornstarch
  • 2 tablespoons chicken stock
  • 3/4 cup chopped fresh pineapple
  • 2 teaspoons curry powder
  • 1 teaspoon curry paste


  1. Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, for about 2-3 minutes.
  2. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.
  3. Put the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce.
  4. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.
  5. Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.

Foody Fact:

The word curry comes from the Indian word kari, which means “sauce”. Over time, curry has come to refer to a variety of spicy, hot sauce-based specialties of East Indian origin.


Source Image:

(Visited 4,214 times, 1 visits today)


Kusina Master Recipes™ is a food blog that compiles delicious and easy to prepare recipes from various sources around the web. We claim no credit for any images, recipes and videos featured on this blog unless otherwise noted. Read More....

Comments are closed.