The fragrance of fresh pineapple sank into me as I walked past a ‘fresh fruits’ outlet. The pineapple was neatly packed, in a transparent cling film, with its spiky leaves peeping out. The (thorny) green leaves and the fresh yellow pineapple attracted me. Unable to resist the temptation, I picked it up, intending to savour the fruit as it is.
Just then, a recipe in one of my recipe booklets for ‘Thai pineapple chicken gravy’, crossed my mind. My husband was quite apprehensive about, the combination of pineapple in chicken gravy and moreover, I had never ventured into Thai cuisine before.
Well when I served, my hubby the dish,his content wide-eyed and lip smacking expression, spoke in favour of the exotic dish! Little did I know, that cooked pineapple in chicken gravy, would taste this good and the best part is that the dish tasted better the next day. This dish turns out a little on the sweet side because of the pineapple, so for those who would like to tone down the sweetness, add some vinegar.
Those who love exotic food will enjoy this dish. This is a quick, easy and authentic Thai curry dish that’s sweet and spicy. Though I should agree this may have a variation when compared to the authentic dish which is prepared out there in its home land. Certain preparations of the same curry include coconut milk, Thai curry paste and sugar (white or brown). Here in my recipe, the ingredients coconut milk and sugar have been avoided intentionally. So feel free to vary the recipe as per your personal tastes.
For a taste of tropical bliss and delectable Thai treat, enjoy the ‘Pineapple chicken gravy’ with steamed white rice.
- 500 gms boneless chicken pieces
- 2 tsp ginger-garlic paste
- 3 slices of pineapple
- 100 gms button mushrooms (optional)
- 1 capsicum
- 2tbsp butter
- 1 tsp dark soy sauce
- ½ tsp red chilli sauce
- 1 cup chicken stock(or use water)
- 1 tsp red chilli powder
- 2 tsp chopped coriander leaves
- 3 tsp corn flour
- Salt to taste
- 1 cup coconut milk
- ¼ cup sugar (white or brown)
- Marinate the chicken pieces in salt and ginger-garlic paste for 20 minutes.
- Cut the pineapple slices into small pieces.
- Cut the mushrooms into halves.
- Halve the capsicum, deseed and slice.
- Heat the butter in a pan and fry the chicken pieces on low heat for three to four minutes turning the pieces frequently so that they are evenly brown on all sides.
- Add the pineapple pieces, mushrooms, capsicum, chilli powder and sugar (optional).
- Stir well, cover and cook on low heat for two to three minutes.
- Mix the corn flour with the reserved chicken stock or water; to this add the chopped coriander leaves, dark soy sauce, red chilli sauce and mix into the chicken –vegetable mixture.
- Then add the coconut milk (optional). Stir well to blend.
- Cook till the gravy thickens.
- Garnish with coriander leaves and serve hot with steamed white rice.
Preparation Time: 50 minutes
- Instead of coriander leaves, use parsley (if available).
- If required add a little salt and vinegar to the gravy, to tone down the extra sweetness.