Chicken Curry with Turmeric, Ginger and Pineapple

Ingredients for my Chicken Curry

Ingredients for my Chicken Curry

For last night’s dinner I decided to make a chicken curry of sorts with the Arthritis assisting ingredients of turmeric, ginger and pineapple. I had also wanted to add lemon grass but after stopping at two produce markets and two conventional grocery stores to no avail I gave up on that. This recipe is the result of these ideas.  By using turmeric, ginger and cumin as the flavoring this dish it was not  at all hot like a traditional curry but rather had a quality that warmed you on the inside.  The addition of chicken stock and coconut milk gave it a smooth silkiness.  I liked the lime zest in this dish, next will add more.

Chicken Curry with Turmeric, Ginger and Pineapple

  • 6 boneless skinless chicken thighs

    Chicken Curry with Turmeric, Ginger and Pineapple

    Chicken Curry with Turmeric, Ginger and Pineapple

  • 1 white or red onion
  • 2 cloves garlic
  • 1/4 tsp grated ginger
  • 1/2 tsp lime zest
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • pinch of chili flakes (optional)
  • 1 cup chicken stock
  • 3/4 cup coconut milk
  • 1/2 cup pineapple chunks
  • 1/3 cup flat leaf parsley and or cilantro chopped **see tip

Chop chicken into chunks, dredge in flour seasoned with salt and pepper.   Brown well, set aside.

Add onions to pan, saute for 1 min.

Deglaze Pan with a splash of wine (or chicken stock).  Scrape up all brown bits while reducing liquid.

Add garlic, ginger and lime rind, saute 2 min.

Add turmeric, ginger, cumin and any other spices you may want – cook until they begin to give off their aroma, about 30 seconds.

Add stock and coconut milk.  Stir well.

Return chicken pieces to the pan.  Simmer covered for 10 min.  (longer if using whole chicken pieces)

Add pineapple in the last 5 min.

Check for seasoning,  add more heat if you want or kick up the turmeric etc.

Add chopped parsley.

I served this over rice with steamed broccoli as the side.

Arthritis Kitchen Tip: CHOPPING LEAFY HERBS: When you need to chop parsley, cilantro or chives and want to save your hands and wrists  from doing the knife work here is an easy way to do it.  Simply place your herbs in a coffee cup, grab your clean kitchen shears and snip them inside the cup.  The coffee cup is the container of choice for this task.  It is the right height and depth and will feel sturdy and safe in you hands or on the counter.  You’ll be amazed at how effective this is and what little effort is required.

About Arthritis Kitchen

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Posted on September 7, 2009, in Anti-imflammatory ingredients, Foods Known to Help Arthritis, Recipes / Cooking, Tips for Cooking with Arthritis, Uncategorized. Bookmark the permalink. Leave a comment.

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