Pineapple Curry Chicken
A Zhejiang-style dish of chicken simmered with curry, coconut milk, and pineapple, served in a hollowed-out pineapple. It balances savory, salty, and sweet flavors with a rich curry aroma.
Ingredients
Pineapple (cut into chunks, use shell as bowl)
1
Green bell pepper (cut into chunks)
1
Red bell pepper (cut into chunks)
1
Tender chicken (washed and chopped into pieces)
1/2
Onion (cut into chunks)
1/4
Dried shallots (diced)
2
Curry powder
1 tbsp
Coconut milk
1/2 cup
Light soy sauce (marinade)
1 tbsp
Cooking wine (marinade)
1/2 tbsp
White pepper (marinade)
a pinch
Cornstarch (marinade)
1 tbsp
Salt (seasoning)
1 tsp
Sugar (seasoning)
2 tsp
Clear broth (seasoning)
1 cup
Cornstarch (seasoning)
1 tsp
Instructions
1
Step 1
Cut the pineapple horizontally from the top, scoop out the flesh, and cut it into chunks.
2
Step 2
Wash and dice the dried shallots. Wash and cut the onion, green bell pepper, and red bell pepper into chunks separately. Wash the tender chicken, chop into pieces, add the marinade, and mix well. Blanch in hot oil and remove. Heat 2 tablespoons of oil to release the aroma of the dried shallots and onion, then add the curry powder. Stir-fry the chicken pieces thoroughly, add the seasoning, and simmer for 10 minutes.
3
Step 3
Add the green bell pepper, red bell pepper, and coconut milk to the above ingredients and cook evenly for about 4 minutes. Add the pineapple, thicken with a cornstarch slurry until lightly saucy. Once it boils, pour into the pineapple shell bowl and serve.
