Tropical Curried Chicken and Pineapple Gratin
Tender chicken strips cooked in a creamy curry sauce with sweet pineapple chunks and cherries, then baked golden under a blanket of melted cheese. This easy one-dish wonder brings bold tropical flavours to your dinner table with minimal effort.
🛒 Ingredients
4 servings
- 500 g chicken breast, cut into strips
- 200 g cooked white rice
- 1/2 fresh pineapple, diced
- 8 cherries, pitted and halved
- 200 ml single cream
- 200 ml water
- 1 chicken stock cube
- 50 g grated cheddar or gruyère
- 1 medium onion, finely chopped
- 100 g unsalted butter
- 1 tablespoon curry powder
- Juice of 1 lemon
- Salt and freshly ground black pepper
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Directions
- 1
Season the chicken strips with lemon juice, salt and pepper. Set aside for 10 minutes.
- 2
Melt the butter in a large skillet over medium heat. Sauté the onion until soft, then add the chicken and cook until golden on all sides.
- 3
Pour in the water and crumble in the stock cube. Simmer on low heat for about 10 minutes until the chicken is cooked through.
- 4
Stir in the cream, curry powder and cooked rice. Cook for a further 5 minutes, stirring gently, until the sauce thickens slightly.
- 5
Fold in the pineapple and cherries, then remove from heat.
- 6
Transfer everything to a baking dish, scatter the grated cheese on top and bake at 200 °C (400 °F) for 10–15 minutes until bubbling and golden.
💡 Chef's Tip
A pinch of ground ginger alongside the curry powder adds extra depth. Canned pineapple (well drained) works perfectly when fresh isn't available.
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Same category — Poultry
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