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Chicken, pumpkin and pineapple curry

An easy and quick curry with a wonderfully fruity flavour. Served with steamed white rice, a cucumber raita and pappadams, this curry is a sure fire winner. With fat trimmed chicken, low fat yoghurt, and pappadams cooked in the microwave, this is a low fat dish.


  • 4 chicken thighs chopped into bite size pieces

  • 1 can pineapple pieces (drain and preseve the juice)

  • 450 g piece of butternut pumpkin, diced (1 cm)

  • 1 brown onion (chopped finely)

  • 2 cloves garlic (chopped finely)

  • 2 tabs coriander chopped finely

  • 2 tas peanut oil

  • 2 tabs madras curry paste (hot) (less if you do not like your curries too hot)

  • half a cup of chicken stock

  • 1 heaped tabs arrowroot mixed in a little water to make a paste

  • steamed white rice and pappadams for serving. mint leaves for garnish.

  • for the raita

  • half cup of greek style yoghurt

  • two heaped tabs of finely chopped mint

  • 1 lebanese cucumber finely diced

  • 1 teas of lemon juice

  • salt and pepper


  • 1.

    Heat the oil in a frypan until hot. Add the chicken turning until cooked. Remove from pan.

  • 2.

    Add the chopped onion, garlic, pumpkin and pineapple pieces. Cook until the onion is transluscent.

  • 3.

    Add the curry paste, chicken pieces, chopped coriander, and chicken and stir through.

  • 4.

    Add the pineapple juice and chicken stock. Stir to lift curry from base of pan. Simmer over a low to med heat for 30 minutes. Thicken with the arrowroot in water and stir until a smooth consistency.

  • 5.

    For the Raita

  • 6.

    Mix the yoghurt, mint, cucumber and lemon juice. Season with salt and pepper. Serve in a small side dish.

  • 7.

    Serve the curry with steamed rice, pappadams and raita.


Cook the pappadams as instructed on the pack. I like to use a rice cooker for the rice - never turns out gluggy and is always light and fluffy and well cooked. I lke to use the low fat yoghurt and cook my pappadams in the microwave for a low fat meal.

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