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

• 350G Typically Daylesford Organic Chicken Breasts
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• - Monin Pineapple Syrup
• 250Ml Ktc Coconut Oil 250ml
• 308G Roasted Sunflower Seeds, 308G
• 420G Epicure Peach Slices In Syrup
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Tata Salt
• 290G Portland Mills Jamaican Curry Powder, 290G
• 50G Top-Op Nutmeg Powder 50g
• 500 G Brown & Polson Cornflour

Instructions

1. 1. Cut 500 g of chicken breasts into bite-sized pieces.
2. 2. Melt 60 g of coconut oil 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 sunflower seeds, 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 peach along with 1/2 cup of reserved pineapple syrup and 1/2 cup of vegetable broth. 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.