Do you remember pineapple chicken curry – a dish that just screams 90s?
This version comes straight from the Kichechef cookbooks of the 90s, where the chicken pineapple curry was cooked by resident chef Max Kuborn. I’ve decided to push the nostalgia even further – by serving it in a pineapple bowl! Seriously as retro as it gets!
As part of Kichechef’s 50th anniversary, I’m going back to their 90s cookbooks to see which recipes still hold up today.
1 pineapple
2 chicken breasts
1 small onion, sliced
½ red pepper, cut into cubes
½ green pepper, cut into cubes
100g mushrooms, quartered
1 tbsp curry powder
1 tbsp dessicated coconut
150ml cream
100ml water
Neutral oil, for frying
Salt and pepper
Rice, to serve
Serves 2
Cut the pineapple lengtwise in two, and carve out the flesh. Cut half the pineapple flesh into bitesized cubes and keep the rest for another time.
Cut the chicken into bitesized pieces and season with salt and pepper. Heat a glug of oil in a frying pan and fry the chicken until nicely browned. Set aside.
Heat another glug of oil, then fry the onions, peppers and mushrooms with a pinch of salt for a 3 minutes.
Add the chicken back to the pan along with the pineapple and fry over a medium heat for 5 minutes.
Season with curry powder and salt and pepper, fry for a minute then add the cream and water and cook for another minute.
Put the chicken into the two pineapple bowls. Sprinkle with dessicated coconut, and serve.
