Slow Cooked Pineapple Chicken Curry
Ingredients
Curry
4   chicken breasts
  cup ½-inch cubed pineapple
  cups diced onion
2   tbsp minced garlic
3   tbsp minced ginger
½   tsp chili flakes
2   tbsp VADIYA Curry Powder
1   tbsp VADIYA Ground Cumin
½   tbsp VADIYA Garam Masala
1   tsp salt
1   can (400 mL) LUCKY DRAGON Coconut Milk
½   cup chicken stock or water
½   cup CO-OP GOLD Sour Cream
Side and Garnish
4   cups VADIYA Basmati Cooked Rice
1   cup diced pineapple
¼   cup chopped cilantro
  cup toasted and chopped cashews
Directions

Prep time: 10 minutes
Total time: 4 – 6 hours
Serves: 4


  • Cut each chicken breast into three or four long strips.
  • Place all curry ingredients except sour cream in a slow cooker and mix well. Cook on low for 6 hours or on high for 3 to 4 hours. Chicken should be cooked to an internal temperature of 165°F (74°C).
  • When finished cooking, mix with a wooden spoon and pull the chicken apart so it's nicely shredded into the sauce. Add sour cream and mix well.
  • Serve with cooked rice. Garnish with fresh pineapple, cilantro and cashews.
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