Ingredients

Curry spice mix

• 15 ml (1 Tbsp) ground coriander
• 15 ml (1 Tbsp) ground cumin
• 15 ml (1 Tbsp) ground tumeric
• 5 ml (1 tsp) ground ginger
• 5 ml (1 tsp) dry mustard
• 5 ml (1 tsp) ground cinnamon
• 1 ml (¼ tsp) cayenne pepper
• salt and freshly cracked black pepper

Curry

• 1 x 400 g can coconut milk
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 1 x 432 g can Rhodes Quality Pineapple Pieces in Syrup, drained
• 4 chicken breast fillets, diced
• 65 ml (4 Tbsp) fresh coriander leaves, chopped
• To serve: roti and/or basmati rice

Method

1. To make the curry spice mix, stir all the ingredients together in a small bowl.
2. Place the coconut milk into a medium saucepan and bring to the heat.
3. Add the curry spice and whisk to blend.
4. Stir in the peppers.
5. Stir in the Rhodes Quality Pineapple Pieces and the chicken.
6. Simmer over a medium low for 15 minutes, or until the chicken is cooked.
7. Season to taste.
8. Serve the curry over rice garnish with the coriander

Servings

Serves 4