Garam Masala Curried Chicken with Pineapple and Peas
Elevate your dinner routine with this vibrant Garam Masala Curried Chicken with Pineapple and Peas! This flavorful dish combines tender, spiced chicken thighs with the tropical sweetness of pineapple and the pop of green peas, all enveloped in a creamy coconut milk-based sauce infused with garam masala, turmeric, and cumin. It’s a perfect balance of savory, sweet, and aromatic, making it a standout recipe for curry lovers. The dish is ready in under an hour, making it ideal for busy weeknights or casual entertaining. Serve it over fragrant jasmine rice or with warm naan bread to soak up every drop of the luscious sauce. Garnished with fresh cilantro, this curry is a feast for both the eyes and the palate! Perfect for anyone seeking a bold, Indian-inspired meal packed with comforting flavors.
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Recipe Information
Ingredients
- 1 pound Boneless chicken thighs
- 1 cup Pineapple chunks (fresh or canned, drained)
- 1 cup Frozen peas
- 1 medium Red onion
- 3 cloves Garlic cloves
- 1 inch Fresh ginger
- 2 teaspoons Garam masala
- 1 teaspoon Ground turmeric
- 1 teaspoon Cumin powder
- 1 cup Coconut milk
- 0.5 cup Chicken stock
- 2 tablespoons Vegetable oil (or neutral cooking oil)
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro (chopped, for garnish)
- Cooked jasmine rice or naan bread (for serving)
Instructions
Prepare the ingredients by dicing the chicken into bite-sized pieces, finely chopping the onion, mincing the garlic, and grating the ginger.
Heat the vegetable oil in a large skillet or heavy-bottomed pan over medium heat.
Add the chopped red onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the garam masala, ground turmeric, and cumin powder to the pan, stirring well to coat the onions and release the spices' aroma, about 30 seconds.
Increase the heat slightly and add the diced chicken pieces to the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
Pour in the coconut milk and chicken stock, stirring to combine. Bring the mixture to a gentle simmer.
Add the pineapple chunks and peas to the pan. Stir them into the curry and let the mixture simmer for another 10 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
Season the curry with kosher salt and black pepper to taste.
Garnish the dish with freshly chopped cilantro before serving.
Serve hot with cooked jasmine rice or warm naan bread on the side.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 259 mg | 11% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 4.3 g | 16% | |
| Total Sugars | 13.4 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 607 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
