Hoender & Pynappel Kerrie (Chicken & Pineapple Curry)
Hoender & Pynappel Kerrie
As it cooked, the curry shifted from pale to golden, the pineapple softening just enough to lend its sweetness without losing its shape. Every now and then, a piece would rise to the surface, catching the light like a small, bright tile in a mosaic of sauce and spices. The balance was what made the dish memorable: the gentle heat of the curry, the mellow chicken, and the sudden lift of fruit in every few bites. It was a meal that felt cheerful without trying to be — the sort of curry that carried a bit of sunshine into the bowl.
Ingredients
- 1.75 kg chicken portions (breast, thighs or drumsticks)
- 0.5 tsp salt and pepper (for the cooking water)
- Plain flour for dusting
- 2 onions, sliced
- 440 g tin pineapple pieces (use the syrup)
- 500 ml water
- 5 tsp Rajah curry powder (or alternative)
- 4 tsp sugar
- 5 tsp vinegar
Method
- Parboil the chicken portions lightly in water seasoned with 0.5 tsp salt and pepper.
- Dust the pieces lightly in flour and brown in a pan; remove and set aside.
- Fry the onions until softened in a large casserole dish.
- Place the browned chicken on top of the onions.
- Mix the pineapple syrup from the tin with the water.
- Add the curry powder, sugar and vinegar and pour over the chicken and onions; add the pineapple pieces as well.
- Simmer gently for 45–60 minutes until the chicken is cooked through and the sauce has reduced to taste.