Mellow Yellow Chicken Curry with Pineapple

Recipe for a mild yellow curry with chicken and pineapple

A curry dish is often prepared with coconut milk, which gives a smooth consistency to the dish. Alternatively, try to make curry with desiccated coconut and Oldenburger Cooking Cream instead. Your guests will love the mild, creamy taste which goes well with all vegetables as well as meats. Cream has the added benefit of bringing out the flavours of a dish just perfectly. It makes a wonderful rich alternative to coconut milk.

Time: 45 minutes

For 10 people

(10 portions)

For the curry paste:

3 tbsp coriander seeds

3 tbsp mustard seeds

3 tbsp cardamom seeds

2 tbsp Indian curry powder

5 curry leaves

2-3 inch fresh turmeric

3 garlic

3 fresh chilis

2 onions


For the curry

1 fresh pineapple

1 fresh coconut

200 g desiccated coconut

1 kg chicken breast

2 tbsp sesame oil

500 g Tang Ho

150 g Pak Gui Chai

500 g Oldenburger Chef's Cooking Cream, 20% fat

1.2 kg Basmati rice


Cream can be used with any combination of vegetables for a blissfully creamy curry. It mellows the taste, too – making curry and cream the perfect dream team.

Wash and pat dry the chicken breast filet. Chop into big chunks. Peel ginger, turmeric and garlic cloves and chop finely. Crack the coconut and cut it into fine strips. Peel and cut the onions into cubes. Peel the pineapple and remove the stalk. Then cut them into small pieces. Wash the Tang Ho and Pak Gui Chai, pat dry and cut into small pieces.
Cook the Basmati rice.

The Curry Paste
Toast the dry ingredients, cardamom, mustard and coriander seeds in a pan for about 3 minutes on low heat. Remove the outer shell of the cardamom seeds. Fill into mortar and grind to powder. Peel the ginger, onions and garlic and chop into small pieces. Fry dry the fresh ingredients in a pan until toasted on low heat. Grate the fresh turmeric into the paste.
Now add the gorgeously fragrant mixture of toasted ginger, garlic and onions into the mortar and grind until smooth.

The Curry
In a separate dry pan, roast desiccated coconut until it turns a golden brown. You can tell by the most delicious smell, when the coconut is ready roasted. Add the curry powder and the Oldenburger Chef's Cooking Cream. Put in the curry paste, soy sauce, pineapple cubes, curry leaves and the chicken breast and simmer for a while.

The Final Touch
For serving, fill rice in a serving ring, place on the serving dish and spoon curry on the side. Spread the Pak Gui Chai and the coconut slices over the curry.


01. For a visual highlight, cut the pineapple into very thin slices, grill in a pan and decorate the curry.

03. Adding Cream to the curry greatly enhances the flavour as well as giving a smooth and shiny finish. The sauce should be kept at a warm temperature, however, as cooling will result in a fine skin forming which looks less pleasant.

02. Depending on your customers‘ preferences and likings, you can also use chicken on the bone. The taste is more intense and the meat stays juicier. Pay attention to the preparation time.

04.  Cooking Cream makes for a richer, smoother sauce. It mellows the taste and is also a good flavour carrier.

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