MIXED VEGGIE CHICKEN-PINEAPPLE CURRY
Growing up this curry was always a fan-favourite in our home. It was an improvised desi-Chinese curry version made by my mother regularly. This is my version. Same ingredients (kind of) but tweaked here and there to add the perfect umami.
The best part- you can load it up with any kind of veggies you like or whatever is available in the fridge and increase or decrease that gravy as you like. You can even add more fluid and turn it into a soup. You can add tofu and make it vegan. You can add only veggies and make it soy-free. This is such a great way to get those veggies in, in a delicious and interesting way. It can easily be switched up according to your specific macros.
This recipe, I kept the veggies and gravy more in proportion to the meat but change proportions as you like.
- 2 tbsp Coconut oil
- 8 clove Garlic, minced
- 2 Chicken breasts, cubed
- 2 tsp Salt
- 2 tsp Black Pepper, freshly ground
- 2 large Carrots, peeled and diced
- 1 large Onion, peeled and diced
- 1 cup Water
- 1-450ml can Diced Tomatoes
- 1 can Light Coconut Milk
- 3 tbsp Low-Sodium Soy Sauce
- 2 tbsp Cornstarch
- 2 tbsp Rice Vinegar
- 1 tbsp Cane Sugar
- 1 tbsp Veggie Bouillon
- ½ tsp Chinese 5-Spice Powder
- 2 Tomatoes, quartered lengthwise
- 1 large, Green Pepper, cored and diced
- 1 can Pineapple, syrup drained .
In a skillet, heat oil and add minced garlic. Once golden add in seasonings and chicken cubes. Sauté for around 5 minutes on medium high heat. Reduce heat to medium and add in carrots, onions, and a cup of water. Cover with a lid. Once the water start boiling, reduce heat and let it cook till carrots soften slightly, approximately 15 minutes.
Meanwhile in a blender add in, the next few ingredients, till the Chinese 5-Spice Powder. Blend till smooth. Pour in the skillet and add in quartered tomatoes. Cook till the gravy turns red and reduces according to desired consistency. When five minutes are remaining add in the green pepper and drained pineapple pieces. Cook till just heated through. Turn of Heat and serve hot with some plain boiled rice.