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Slow Cooked Pineapple Curry

Slow Cooked Pineapple Curry

Prep Time: 15 mins Cooking Time: 8 hours

Ingredients

  • 700g chicken breasts, diced
  • 3 teaspoons minced garlic
  • 400g tin of chopped pineapple (use the juice as well)
  • 4 spring onions, diced
  • 500g low salt chicken stock
  • ½ cup (125g) apricot jam
  • ¼ cup (62ml) low salt soya sauce
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons hoisin sauce
  • 4 tablespoons cornflour

Instructions

1

Place all of the ingredients, except the cornflour, into the slow cooker – stir well and cover with the lid

2

Cook on low for 8 hours

3

Just before serving, mix the cornflour with 4 tablespoons of cold water and stir into the curry for 2 minutes

4

Once the sauce has thickened, remove the curry from the heat

5

Serve once cooled.

Pineapple is at the heart of this curry so it is very sweet. If your baby is more of a savoury food lover I would stick with Annabelle’s Chicken Korma recipe or Chicken Korma with Chunky Veg.

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