Indian Chicken and Shrimp Curry with Pineapple
Aromatic curry combining chicken thighs and jumbo shrimp simmered in a spiced coconut or cream sauce. Built from a fresh ginger-garlic-cilantro paste sautéed with warm spices, tomato paste, and finished with heavy cream and chilled pineapple cubes. Served over steamed rice or cauliflower rice for a balanced, protein-rich meal.
Ingredients
- 1 onion, roughly chopped
- 1 green pepper, large, roughly chopped
- 1 cube fresh ginger, roughly chopped
- 4 cloves fresh garlic
- ½ cup cilantro, with leaves and stems
- 3 tablespoons clarified butter or ghee
- 2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 tablespoon curry powder
- 1 teaspoon ground coriander
- cayenne pepper
- 2 tablespoons tomato paste
- 1 pound chicken thighs, skinless and boneless, cut into 1-inch cubes
- 1 pound jumbo shrimp, thawed, tails off, shelled and deveinedlarge shrimp1:1shellfish
smaller shrimp cook faster, adjust simmering time
- 1 cup heavy cream or coconut cream
- 1 can pineapple cubes, chilled, or fresh
- steamed rice or cauliflower rice
Instructions
- 1
Pulse onion, green pepper, ginger, cilantro, and garlic in food processor until finely chopped.
- 2
Heat clarified butter in sauté pan over low heat. Add the chopped mixture and sauté for 10 minutes, stirring occasionally.
- 3
Add turmeric, salt, cumin, cayenne, coriander, and curry powder. Stir and sauté for 5 minutes.
- 4
Add tomato paste and stir for 2 minutes.
- 5
Add chicken to the pan. Raise heat to medium and cook, stirring occasionally, for 10 minutes.
- 6
Add shrimp and cream. Cover and simmer on low heat for 30 minutes, stirring occasionally.
- 7
Prepare steamed rice or sautéed cauliflower rice.
- 8
Serve curry over rice and top with chilled pineapple cubes.
Tips
Curry powder composition: coriander, turmeric, dry yellow mustard, cumin, paprika, cayenne, cardamom, nutmeg, cinnamon, and cloves.
Use coconut cream as a dairy-free substitute for heavy cream to maintain authentic flavor.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently over medium-low heat, adding splash of water if sauce thickens.
Prepare aromatic paste and store in airtight container up to 2 days. Complete curry can be assembled and simmered, then reheated before serving.
Over steamed jasmine rice, basmati rice, or cauliflower rice. Top with fresh cilantro and serve chilled pineapple cubes on the side or mixed into each plate.
Common Mistakes
Simmer uncovered instead of covered to avoid sauce reducing too much and proteins drying out.
Skip the paste-building step to avoid flat, one-dimensional spice flavor.
Overcook shrimp in initial browning step to avoid rubbery texture; add shrimp during final simmer only.
Substitutions
Dairy-Free Swaps
General Alternatives
smaller shrimp cook faster, adjust simmering time