How to cook Nisha Katona’s chicken, coconut and pineapple curry at home
2 years ago
Ever wanted to have a go at creating your favourite Mowgli dishes at home?
Now you can, with Nisha Katona’s brand new cookbook, 30 Minute Mowgli.
One of the stand out dishes from this new cookbook is the chicken, coconut and pineapple curry, which is bursting with flavour, and straightforward to cook in the kitchen.
“The combination of both coconut milk and creamed coconut in this curry adds a real gloss and weight to the sauce, giving it a gorgeous, velvety texture,” says food writer Nisha Katona.
“If you can’t get creamed coconut, just double up on the tinned. During the last moments of these exotic sunshine curries, I often throw a handful of roasted nuts to boost the salt and the beach holiday feel. If you’re not a fan of nuts or don’t have any to hand, you can leave these out without any detriment to the dish.”
Nisha Katona’s chicken, coconut and pineapple curry
2 thumb-sized pieces fresh root ginger, peeled
5tbsp vegetable oil
2 onions, finely chopped
2 cloves garlic, crushed
3 skinless, boneless chicken breasts (approx. 600g/1lb 5oz), chopped into 2cm/3⁄4in cubes
2tbsp garam masala
1 heaped tsp ground coriander
1tsp ground turmeric
1⁄4tsp chilli powder
100g/31⁄2oz creamed coconut
400ml/14fl oz canned coconut milk
2 green chillies, finely sliced
1tsp brown sugar
10 chunks canned pineapple, cut into 1–2cm/1⁄2–3⁄4in pieces
100g/31⁄2oz roasted salted cashew nuts
Small handful fresh coriander/cilantro, finely chopped, to garnish
1 red chilli, finely sliced, to garnish
Cooked rice, or flatbreads, to serve
1. Finely mince one of the pieces of ginger and slice the other into fine matchsticks. Set aside.
2. Heat the oil in a large pan over a medium heat. Add the onions, garlic and minced ginger and fry, stirring continuously, for eight minutes, until golden brown. Add the chicken to the pan and stir to combine with the onions, then add the garam masala, ground coriander, ground turmeric and chilli powder. Cook, stirring occasionally, for five minutes, to seal the chicken and coat it in the spices.
3. Add the creamed coconut, coconut milk, ginger matchsticks, sliced chillies, salt, sugar, pineapple and cashews to the pan and stir to combine, adding a little of the juice from the canned pineapple if the mixture is too dry. Leave to cook, stirring occasionally, for five to 10 minutes, until the chicken is cooked through. Scatter with chopped coriander/cilantro and sliced red chilli, then serve hot with rice or wraps alongside.