Pineapple Chicken Curry – Dad’s recipe

🧂 Ingredients

• 2 Tablespoon Oil

  Any
• 6 Onions

  Sliced
• 4 Green Chilies

  Sliced
• 6 Garlic Cloves or Garlic Flakes

  Sliced
• 2 Dried Red Chillies

  Sliced
• 2 inch Ginger

  chopped fine
• 1 teaspoon Jaggery
• 1 Pineapple

  whole (or 1 large tin)
• 2 Tablespoon Garam Masala
• 1 teaspoon Turmeric Powder
• 1 teaspoon Pepper Powder
• 1 teaspoon Cinnamon Sticks (Dalchini)

  in Pieces
• 3 Black Cardamom Pods (Moti Elaichi)

  Big
• 8 Green Cardamon Pods (Choti Elaichi)

  Small
• 1.5 Kilograms Chicken

  Pieces
• 1 teaspoon Salt
• 750 ml Water
• 2 Tablespoon Sour lime juice

  Or 3 tbsp lemon juice

Instructions

• 1 Soak the dried red chilies in water for a few minutes.
• 2 Slice the onions, green chilies, garlic, and red chilies into strips.
• 3 Finely chop the ginger and dice the pineapple into pieces.
• 4 Heat oil in a kadai and then add the sliced onions, chilies, garlic and cook for
  a minute. Add the jaggery and cook for a minute. Add the ginger and cook for
  another minute or two.
• 5 Finally, add the other spices to the vessel and mix well. Then add the diced
  pineapple pieces and mix well.
• 6 Follow this with the chicken pieces and again mix them well. (See how my dad did
  it in the video in the post.)
• 7 Finally, add water and allow this to cook on a medium to high flame for about 15
  to 20 minutes or until the chicken is done.
• 8 And your yummy pineapple chicken curry is ready! Serve with pav, roti, rice, or
  any other form of bread.

Nutrition Info