Gluten-Free Pineapple Cashew Chicken Curry Recipe

About this recipe

A flavorful and gluten-free dinner option featuring tender chicken, sweet pineapple, and crunchy cashews in a spiced curry sauce. Perfect for those seeking a quick and satisfying meal.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 100 g Conscious Food Whole Organic Cashews
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 250 ml Coco Mama Coconut Milk
• 100 g Delicious Cholesterol Free Fat Spread
• 250 g Carnivore Plain Sliced Chicken Salami (Frozen)
• 1 kg Basmati Rice
• 500 ml Conscious Food Cold Pressed Coconut Oil
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 50 g Sakthi Curry Powder
• 1 pack (25 g) Snapin Nutmeg Powder
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 50 g Black Pepper

Instructions

1. 1. Cut 500 g of chicken breasts into bite-sized pieces.
2. 2. Melt 60 g of margarine in a large skillet over medium heat.
3. 3. Add the chicken pieces to the skillet, sprinkle with 1 tsp of salt, and cook for 3 minutes, stirring constantly, until lightly browned.
4. 4. Add 1/4 cup of diced onion, 1 diced green pepper, 1/2 cup of cashews, 1 tsp of curry powder, and 1/4 tsp of nutmeg to the skillet. Cook for 2 minutes, stirring frequently.
5. 5. Add 1 cup of drained pineapple chunks along with 1/2 cup of reserved pineapple syrup and 1/2 cup of water. Reduce the heat to low, cover, and simmer for 4 minutes.
6. 6. In a small bowl, blend 1 tbsp of cornstarch with 2 tbsp of cold water until smooth. Stir this mixture into the skillet.
7. 7. Cook the curry, stirring constantly, until the sauce thickens, about 2-3 minutes.
8. 8. Serve the pineapple cashew chicken curry hot over steamed rice.