Recipe of the day: Pineapple and chicken curry

Spice up your mealtime with our recipe of the day: pineapple and chicken curry. This vibrant dish pairs tender chicken pieces with the sweet, tropical tang of pineapple, all simmered in a rich, fragrant curry sauce. Blend up half the pineapple with half an onion and three cloves of garlic.

Pour this over the chicken and allow it to marinate in the fridge for 30 minutes. Finely dice your remaining onion and the tomatoes. Grate the remaining two cloves of garlic and ginger.

In a large pan, add in 50 ml of olive oil and fry the onions on a medium heat for 5 mins until lightly browned. Add in the grated garlic and ginger and fry for 2 minutes. Add in the chilli powder, turmeric, garam masala, ground cumin and 2 tsp salt.

[paywall]

Fry for 30 seconds until fragrant. Tip in the chopped tomatoes and cook for 5 mins until the sauce is thick and jammy. Add your marinated chicken to the pot and coconut milk, then give it a good mix.

Put a lid on and allow it to simmer for 20 minutes, stirring regularly. Halfway through the 20 mins, add in the remaining chopped pineapple. Once the chicken is fully cooked, add in the coriander, the juice of two limes, and 1 tbsp of freshly ground black pepper.

[/paywall]