Best 6 Indonesian Pineapple Curry Recipes

INDONESIAN CHICKEN CURRY RECIPE

Steps:

• Place the spices, chilies, cashews garlic, shallot, and ginger in a food processor and grind into a paste.
• Heat the peanut oil in a large skillet or work over medium-high heat. Add cinnamon sticks, lemongrass stalks, and lime leaves. Let cook one minute. Add the ground paste and use a wooden spoon to break it up and mash into the oil. Let cook two minutes.
• Add chicken pieces and cook two to three minutes per side, until browned.
• Stir in half of the coconut milk and all of the chicken broth. Cover, reduce heat to low, and let simmer 10 minutes or until the chicken is cooked through.
• Stir in the rest of the coconut milk and the fish sauce. Serve hot with lots of rice.

INDONESIAN PINEAPPLE CURRY

Steps:

• Spice Mixture: Grind the cardamom seeds, coriander seeds, cumin seeds and cloves in a mortar and pestle.
• Peel and halve the pineapple, remove the core, and cut into 1 inch chunks, set aside to be used later.
• Note : If the pineapple is a little tart, add 1 to 2 teaspoons sugar.
• Heat the oil in a medium pan. Then add the spring onion, ginger, candlenuts and spice mixture, and stir-fry over low heat for 3 minutes.
• Add the water, sambal oelek, mint and pineapple and bring to the boil.
• Reduce the heat to low, cover and simmer for 10 minutes, or until the pineapple is tender but still holding its shape.

INDONESIAN PINEAPPLE CURRY

Steps:

• Take peanuts in a blender, add shallots, garlic, ginger, coriander powder, brown sugar and a little water and blend it into a smooth paste.
• Heat oil in a pan, add cinnamon, star anise, lemongrass and the paste and sauté for about three to four minutes. Add the pineapple and thin coconut milk and mix well.
• Cover and cook it for three to four minutes. Add salt, turmeric powder and mix well. Add peppercorns and cover and continue to cook for about seven to eight minutes or until pineapple is tender. Add tamarind pulp and thick coconut milk, stir well and cont
• Remove the lemongrass and garnish with crisply fried shallots.
• Serve hot with steamed rice.
• Note: The shallots have to peeled and sliced thinly, then they have to be stir fried using oil to get crispy fried shallots. Do not burn them as they will taste bitter then.

PINEAPPLE OR APPLE COCONUT CURRY

Steps:

• Prepare all your ingredients.
• In a frying pan heat oil and fry onion, garlic and whole spices until onion are soft.
• Add now ground spices and stir for one more minute.
• Add pineapple (or apples) and stir until well coated.
• Add salt, coconut milk and sugar.
• Cook uncovered 5 minutes or until soft.
• Serve with white rice.

THAI PINEAPPLE CHICKEN CURRY

Steps:

• Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
• In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
• Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.

PINEAPPLE KOFTA CURRY

Steps:

• To make the meat balls, mix together the meat with onion, garlic, ground ginger, green pepper, cabbage, clove, and curry powder, and salt.
• Form the mixture into balls the size of walnuts.
• Heat the oil in a pan and fry the meat balls till they are brown. Drain them and set aside.
• Heat the ghee in a separate pan and fry the onion and garlic till brown. Add all of the spices and cook for 3 minutes.
• Add the tomatoes, potato and pineapple and cook for 5 mins.Add the coconut milk and salt to taste.
• Add the meat balls to the pan and simmer gently for 15 mins, shake the pan to prevent sticking do not stir as could break up the meat balls.