SunRice

Martyna’s Pineapple Red Chicken Curry

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Prep time

10min

Cook time

30min

This curry is sunshine in a bowl. If you’re looking for a saucy, savoury, spicy and sweet recipe, this is it.

SunRice Jasmine Fragrant Rice

SunRice Jasmine Fragrant Rice

Jasmine rice is a long grain varietal that is perfect in southeast Asian style dishes. It is often used in stir frys and curries as the natural fragrance compliments many spices. This grain will be slightly sticky but still fluffy. Its separating qualities and fragrance, make it a great choice for a wide variety of fried rice, stir fry and curry recipes. SunRice Jasmine rice, is known for its delicious fragrance. Use this rice to create a dish that evokes the sights and sounds of Southeast Asia, from the street vendors of Bangkok to Saigon. For best results, rinse this rice before cooking and cook without salt to preserve its fragrance. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • ½ Large Pure Gold Pineapple

  • 2 Chicken Breasts

  • 1 Spanish Onion

  • 2 tbsp Olive or Coconut Oil

  • 3 tbsp Red Curry Paste

  • 1 can Coconut Cream

  • 1 cup Water

  • 1 head Broccoli

  • 1 pouch SunRice Steamed Rice (450g pouch)

  • 1 handful Coriander Leaves

Jasmine

Jasmine rice is a fragrant long grain varietal that is perfect in southeast Asian style dishes. This grain will be slightly sticky but still fluffy. Its separating qualities and natural fragrance compliment many spices, making it a great choice for a wide variety of fried rice, stir fries and curry recipes.

Characteristics

Fluffy

Fluffy

Fragrant

Fragrant

Longer Grains

Longer Grains

Photo of Martyna’s Pineapple Red Chicken Curry

Method

  • Peel and dice pineapple. (Remaining pineapple can be cut into chunks stored in an airtight container in the fridge for up to 5 days – perfect for snacking.) Slice chicken breast into strips. Peel and slice onion into wedges.

  • Heat oil in a large saucepan set over medium heat. Add curry paste and stir until fragrant. Add onion and chicken, stir to coat in the paste. Cook for 2 minutes. Add pineapple, coconut cream and water. Bring to the boil then reduce heat and simmer for 5 minutes for the chicken to cook through, then turn off the heat. Chop and steam broccoli, or alternatively add the broccoli to the cooked curry.

  • To serve: chop and steam broccoli, or alternatively add the broccoli to the cooked curry. Prepare rice according to packet instructions. Divide rice between serving bowls. Top with curry, steamed broccoli and sprinkle with coriander leaves.

    Notes:

    This recipe was created by @wholesomecook and you can find more of her recipes here.

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