Enjoy a flavorful Indian Chicken with Curry made with tender chicken, pineapple, yogurt, and aromatic spices. Easy, healthy, and perfect served with rice for a delicious weeknight meal.
Ingredients (Serves 4):
- 4 boneless chicken breasts (about 7 oz each)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 cup pineapple chunks (fresh or canned, drained)
- 2 medium red onions, thinly sliced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons vegetable oil
- 1/2 teaspoon chili powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon ground nutmeg
- 1/2 cup plain Greek yogurt
- 1/2 cup coconut milk
- 2 teaspoons curry powder
- 1 cup tomato puree
Instructions:
- Preheat the oven to 400°F.
- Season the chicken breasts with salt and pepper. Heat the oil in a skillet over medium-high heat and sear the chicken for 2–3 minutes per side until lightly browned. Remove and set aside.
- In the same skillet, add the sliced onions and sauté on medium heat until softened, about 5–7 minutes. Add the grated ginger and cook for 1 more minute.
- In a blender, combine half of the pineapple chunks with the tomato puree and blend until smooth. Pour the mixture into the skillet with the onions. Stir in chili powder, curry powder, cumin, turmeric, and nutmeg. Simmer for 5 minutes.
- Transfer the seared chicken to a baking dish and pour the sauce over it. Scatter the remaining pineapple chunks on top. Cover with foil and bake for 25–30 minutes, until chicken is cooked through.
- Remove from the oven, spoon the yogurt and coconut milk over the chicken, and gently stir to combine before serving.
- Serve with steamed rice and a side of fresh cilantro or parsley.
