Indulge in the exquisite fusion of flavors with Chicken Ananas, a tantalizing dish that combines the richness of Indian spices with the tropical sweetness of pineapple. This recipe, serving 3-4 people, takes you on a culinary journey, where tender chicken breast cubes are bathed in a velvety curry sauce infused with Rupen's Korma curry sauce and the refreshing essence of pineapple. The marriage of aromatic spices, including turmeric and hot paprika, along with the sweetness of pineapple, creates a harmonious symphony of taste sensations. As the fragrant dish simmers on the stovetop, the flavors intensify, resulting in succulent chicken morsels that are further enhanced by garnishing with pineapple chunks. Get ready to delight your senses and elevate your dining experience with Chicken Ananas, a delightful blend of tradition and innovation.
2 Tablespoons ghee/unsalted butter
1 bottle of Rupen's Korma curry sauce
1 cup pineapple chunks + 1/2 cup pineapple chunks (for garnish)
1 lb chicken breast, cut into cubes
1/4 teaspoon ground turmeric
1/4 teaspoon ground hot paprika
1/2 teaspoon sea salt
In a medium-sized saucepan over medium heat, melt ghee.
Puree 1 cup of pineapple chunks and water in a blender. Set aside.
Add the entire contents of Rupen's Korma curry sauce, turmeric, paprika, pineapple puree, and sea salt to the onions. Stir to combine.
Add chicken pieces, and mix. Reduce heat to simmer and cook for thirty minutes.
Garnish with pineapple chunks, and serve.