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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.



  • 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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» Top Wine Matches For This Recipe

Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Chicken, pumpkin and pineapple curry.


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