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Saturday, February 6, 2010

Pineapple & Sweet Potato Madras Curried chicken

first make your own madras curry powder- (I made a huge typing error at first and omitted several spices when I wrote down the recipe, which I have now corrected)


8 tbsp coriander seeds
6 tbsp cumin seeds
4 tbsp ground cinnamon
1 tbsp mustard seeds
1 tbsp whole cloves
2 tbsp tumeric
1 tbsp fennel seed
8 tbsp peppercorns
1 tbsp ground nutmeg
2 tbsp ground cardamom
2 tbsp ground ginger (powder not fresh)
1 tbsp ground cayenne pepper


1. In a dry skillet over very low heat, place the coriander, cumin, mustard & fennel seeds. Roast the seeds gently, shaking the pan occasionally, until they begin to pop. Add the cinnamon, peppercorns, nutmeg, cloves, cardamom, turmeric, ginger & cayenne pepper.

2. Continue to heat & stir gently until the mixture is quite hot but not burnt. Grind in a mortar & pestle to a fine powder. Pour into a clean, dry jar, seal, & let cool before using.

Next- make your delicious curry!

Pineapple & Sweet Potato Madras Curried Chicken


1 1/2 Tbsp Madras curry powder
1 tsp. tumeric
1 1/2 tsp. cayenne pepper
1 tsp. ground ginger
4 large chicken legs, skin on, thighs & drumsticks separated
4 Tbsp olive oil
1 pineapple, peeled, cored & cut into 1 inch cubes
4 cloves garlic, pressed
1/2 cup coconut flakes
1/2 cup pineapple juice
2 cans (400 Ml each) coconut milk
1 cup gluten free chicken broth
1 cinnamon stick
2 medium sweet potatoes, peeled & cut into 1/2 inch cubes
1 bunch cilantro, roughly chopped
salt and pepper to taste


1. Combine the spices in a small bowl, in a shallow container, coat the chicken with 2 Tbsp of olive oil & 1/2 the spices, & salt & pepper. Marinate, covered, for 2 hours in fridge.

2. Preheat oven to °325F. Warm the remaining olive oil in a dutch oven over medium heat. Add the legs & thighs in a single layer (batch if required). Brown on both sides, remove & set aside.

3. Saute the pineapple, garlic & 2/3 of the coconut. Stirring frequently until brown (about 4 minutes).

4. Add the pineapple juice, coconut milk, chicken stock, cinnamon stick, remaining spices & sweet potatoes. Stir to combine. Arrange the chicken evenly on top. Bring to a simmer, remove from heat & transfer to oven, uncovered. Cook for 45 minutes, basting the chicken with the liquids a couple of times.

5. Remove the cinnamon stick before serving, adjust salt and pepper to taste. Serve on top of curried jasmine rice. Garnish with cilantro & coconut flakes.

Curried Jasmine rice-

follow cooking instructions for jasmine rice but add 1 tsp. madras curry powder to water.


  1. Yum! This has my favorite things in it: Pineapple and sweet potato. You know who'll be eating this soon.

    Also I bet it would be super tasty with coconut rice as well as the curried jasmine. mmmm. Now I'm hungry.

  2. it might! though the curry has coconut milk in it so you might feel a bit of coconut overkill :)

  3. yum! i'll be trying this soon.

  4. yay! I'm so glad I noticed my typing error. the curry powder was missing 5 spices! all fixed.

  5. I am so excited to make this, I can already taste it.
    (sorry for the previous delete, i'm new to this site. :)

  6. I MUST make looks scrumbleicious...