Simple Sri Lankan Pineapple Curry Food

PINEAPPLE CURRY

Steps:

• Heat olive oil in a pan over medium heat.
• Sauté the onion, garlic, and pineapple until the onions are translucent, about 3-5 minutes.
• Add spices to the pan and continue to cook and stir for a minute or two.
• Slowly add the milk and juice while stirring. Let the mixture simmer until it starts to thicken, about 10 minutes. Salt to taste.
• Serve over rice and enjoy!

SRI LANKAN CHICKEN CURRY

Steps:

• Cut the chicken into bite-sized pieces. Combine the vinegar, tamarind juice, 1/4 cup curry powder, salt, and pepper in a bowl. Add chicken and toss to coat.
• Heat the coconut oil in a wok or frying pan over medium heat. Cook the sliced onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the garlic and cook for an additional minute.
• Add the chicken mixture, water, and tomato paste. Stir and simmer until the chicken is cooked through, about 10 minutes. Add the roasted curry powder and stir until evenly dispersed.
• Gradually stir in the coconut milk and simmer for 2-3 more minutes. (Do not overheat or the coconut milk may curdle.)

SRI LANKAN PINEAPPLE CURRY

Steps:

• Heat the oil in a pan and fry the onions and green peppers till just soft.
• Now add all of the ingredients EXCEPT for the coconut milk and sugar. Stir well to blend and coat the pineapple with the spices. Cook for 3 minutes.
• Add half of the pineapple juice to the pan and cook for 2 minutes.
• Add the sugar and coconut milk, simmer 2 minutes.
• Take off of the heat.
• Serve hot or cold as a side dish for your curry.

SIMPLE SRI LANKAN PINEAPPLE CURRY

Steps:

• Heat up the oil on medium to high heat and throw in the onion, garlic, cinnimon stick & curry leaves, cook for 2 minutes.
• Add the salt, curry powder, chilli, turmeric and heat for another 2-3 minutes.
• Add the chicken or pineapple, coconut milk and sugar.
• Cover and cook on a low heat for 10 minutes
• Serve with white rice.

SRI LANKAN CURRY

Steps:

• Fry the chicken just until the outside is golden. Then remove.
• Fry onion, garlic and giner until softened. Then add curry powder (add chilli powder/cayenne pepper if want spicier curry), paprika, paprika, bay leaves. Mix and cook for a few min until fragrant. Add tomatoes and 1 tsp sugar. Mix to coat. NB you could also add other vegetables here e.g carrot, pepper e.t.c.
• Add coconut milk, equal amount of water and vinegar. Bring to a boil and put in to a slow cooker on high for 3 hours.
• If you don't have a slow cooker follow the same steps but add the chicken (potentially cut up in to smaller pieces) with the onions, garlic e.t.c. chicken. Cook for 10 min before adding the coconut milk and then cook for 20 min with the lid on.