400 g Chicken breasts
a teaspoon fresh ginger sliced into 1-inch pieces
2 garlic cloves, finely chopped
2 teaspoons Curry powder
2 teaspoons Garam Masala powder
1 teaspoon Turmeric powder
2 teaspoons Cumin
1/2 teaspoon Salt
1/2 teaspoon black pepper
2 medium onions
4 tablespoons olive oil
1  large tin pineapples pieces
1 small green apple, finely chopped
¾ cup full cream milk
1 cup chicken stock
3-4 bay leaves
1 banana
Desiccated coconut to serve
Chutney to taste
Basil for garnish

I’m crazy about a good curry! A curry is always such an exciting and exotic dish. I looked in my kitchen cupboard to get some inspiration to spice up a regular evening’s dinner to find a large tin of pineapples which motivated me to make the following dish;

Fry onions, ginger, garlic, curry powder, salt and pepper in some olive oil. Fry until brown in colour. Add the chicken pieces  and fry a bit on each side for about 5 minutes until browned. Next, add the pineapple pieces, juice from the tin, apple, milk, bay leaves and chicken stock. Cook, covered, on medium heat  for about 25-30 minutes . Add  a teaspoon  turmeric spice. Remember to cook some rice or pasta to go with your meal. White rice works best because it sucks up the curry saucyness which makes it yummy.  Right before the end, add Garam Masala spice and cook for a further 10 minutes or longer. The longer the curry is cooked, the more the chicken absorbs the curry to make it more succulent. Serve the curry on rice with chutney, banana slices and coconut on the side.

Tip: the banana can also be fried.