Ladob Poulet Ananas
A sweet and savory chicken and pineapple stew, a delightful blend of tropical flavors with a creamy coconut milk base.
🧂 Ingredients
- 500 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 1 medium Fresh pineapple(peeled, cored, and cut into chunks)
- 400 ml Coconut milk(full fat)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 tsp Turmeric powder
- 1 tsp Curry powder
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Vegetable oil
- 0.25 cup Fresh coriander(chopped, for garnish)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- 2
Add minced garlic and grated ginger to the pot and cook for another minute until fragrant.
- 3
Add the chicken pieces to the pot and brown them on all sides.
- 4
Stir in the turmeric powder and curry powder, coating the chicken well. Cook for 1-2 minutes until the spices are fragrant.
- 5
Pour in the coconut milk, add the pineapple chunks, salt, and pepper. Stir to combine.
- 6
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 30-40 minutes, or until the chicken is cooked through and tender, and the sauce has thickened slightly.
- 7
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh coriander.
💡 Pro Tips
- ✓For a spicier version, add a pinch of chili flakes or a finely chopped chili pepper with the garlic and ginger.
- ✓Ensure the pineapple is ripe for the best sweetness and flavor.
- ✓If the sauce is too thin, you can simmer uncovered for the last 10 minutes of cooking to reduce it.
🔄 Variations
- Add other vegetables like bell peppers or green beans for extra texture and nutrients.
- Substitute chicken with firm white fish or prawns.