Simple Sri Lankan Pineapple Curry |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 3 |
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I recently visited Sri Lanka and was taught this by a brilliant Sri Lankan cookery teacher. The pineapple can be substituted for chicken (just add 1/4 pint of water with the coconut milk). If you cannot get hold of indian curry leaves, you can use half the amount of bay leaves. This recipe really is simple but its important to use fresh pineapple as it makes it lovely and sweet. Its best served as a side dish to a more savoury curry. Ingredients:
10 curry leaves |
3 tablespoons vegetable oil |
5 garlic cloves, roughly chopped |
1 cinnamon stick |
1/2 teaspoon salt |
1 teaspoon sugar |
1 teaspoon curry powder |
1 teaspoon crushed chile |
1/4 teaspoon turmeric |
1 small red onion, diced |
1 fresh pineapple, chopped into chunks or 400 g chicken breasts |
1/2 cup coconut milk |
Directions:
1. Heat up the oil on medium to high heat and throw in the onion, garlic, cinnimon stick & curry leaves, cook for 2 minutes.
2. Add the salt, curry powder, chilli, turmeric and heat for another 2-3 minutes.
3. Add the chicken or pineapple, coconut milk and sugar.
4. Cover and cook on a low heat for 10 minutes
5. Serve with white rice.
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