Coconut, Pineapple and Chicken Curry

Some people cannot stand the thought of fruit in savoury dishes, saying that ham and pineapple pizza is just wrong, along with sweet and sour and apple sauce with pork. I disagree! I love having fruit in my meals.

This is a nice tropical tasting and fruity curry! This curry is not too hot, and the fruity pineapple and coconut liven it up a bit.

I added most of the vegetables right near the end of cooking, so that they stayed quite crispy and retained most of their nutrients, as it's always good to get a bit of extra vitamins where you can.

Ingredients

• 1 tablespoon vegetable oil
  
• 2 small onions - sliced
• 2 cloves garlic - chopped finely
• 2 chicken breasts - cubed
• 150 g chicken tikka curry paste
• 2 carrots - peeled and sliced diagonally
• 1 tin tomatoes
• 1 tin coconut milk
• 1/2 pineapple - cubed
• 1 red pepper - cubed/ chunks
• 1 small pack baby corn
  
• Couple of sprigs of fresh coriander leaves

Heat the oil in a pan at medium high heat and then fry the onions and garlic until browned.

Add in the chicken, carrots (chopped diagonally, as shown below), and curry paste.

Cook until the chicken is browned and sealed on the outside. Now add in the tinned tomatoes, reduce the heat to medium, cover and simmer for 20 minutes stirring occasionally.

The next thing to add is the coconut milk, and the peppers and baby sweet corn.



Stir these into the sauce, and leave to simmer uncovered for another 5 minutes. Finally, add the pineapple cubes and simmer for a further 5 minutes, just to make sure the pineapple is hot but not over cooked and soggy.

Serve garnished with the sprigs of coriander, and with some rice or naan breads for dipping in the sauce.