sri-lankan

Sri Lankan Pineapple Chicken Curry with Roasted Spices

Name: Sri Lankan Pineapple Chicken Curry with Roasted Spices
Yield: 1 serving
Cuisine: sri-lankan
Ingredients: 180 g chicken thigh, boneless, cubed; 180 g pineapple chunks; 130 g coconut milk; 8 g coconut oil; 70 g yellow onion, chopped; 6 g Sri Lankan roasted curry powder; 2 g black pepper, freshly ground; 10 g lime juice; 2 g salt

This roasted dish pairs chicken thigh, boneless, cubed with pineapple chunks, Sri Lankan roasted curry powder and coconut milk. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

42 g Protein

39 g Carbohydrates

43 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

180g chicken thigh, boneless, cubed 218 kcal
180g pineapple chunks 90 kcal
130g coconut milk 256 kcal
8g coconut oil 71 kcal
70g yellow onion, chopped 28 kcal
6g Sri Lankan roasted curry powder 18 kcal
2g black pepper, freshly ground 5 kcal
10g lime juice 3 kcal
2g salt 0 kcal

Cooking instructions

coconut oilyellow onion
Heat coconut oil in a small pot. Saute onion until soft and lightly golden.
Sri Lankan roasted curry powderblack pepper
Add curry powder and black pepper; stir 20 seconds.
chicken thighsalt
Add chicken and salt, stirring to coat for 2 minutes.
chicken thighpineapple chunkscoconut milk
Add pineapple, coconut milk, and 120 ml water. Simmer gently until chicken is cooked and pineapple is tender, 12 to 15 minutes.
lime juice
Uncover and simmer 3 to 5 minutes to thicken slightly. Finish with lime juice and adjust seasoning.
Sri Lankan roasted curry powder
Serve as a hearty single-portion curry (best with the thick gravy).