Homemade Chicken Curry

Serves 4-6

4-5 Chicken Breast (depending on size)
1/2 Pineapple
2 red onions
1 white onion
1 bulb ginger
1 lime (de-skinned)
2 Stalks lemon grass
3 tins Coconut milk
1 tbsp cumin
1 tbsp Garam Marsala
1 tbsp curry powder
1 chili (optional)


In a food processor, blitz pineapple, red onions, white onion, ginger, lime and chili into a lumpy pulp. You can finely chop if you don't have a food processor. It will be a very wet mixture. Place mixture into a pot and bring to the boil. Once at the boil, turn down the heat and simmer until the mixture thickens.

Pour in the coconut milk and bring back to the boil. Add in your spices and keep to the boil. You want the mixture to reduce by about a quarter. The mixture will thicken a little while reducing. Keep stirring every now and then.


Serve with some sweet basmati rice

:)