Gulai Ayam Nenas ( Curry Chicken with Pineapple)

This Malaysian chicken curry with pineapple is a popular curry among the Peranakan or the Malay. The pineapple will add a bit of sweetness and sourness to the curry.

Ingredients:

• 600g of chicken breast or chicken thigh
• 1 pineapple, skinned and cut into bite size
• 400ml coconut milk
• 2 lemongrass, bruised
• 2 pieces of asam gelugor, or 2 tbsp of tamarind juice
• salt to taste
• 3 tbsp cooking oil

To grind:

• 1 onion, diced
• 1inch of ginger
• ½ inch galangal
• 4 buah keras (candlenuts)
• 6 dried chilies, soaked to soften
• ½ tsp turmeric powder

Method:

Put all the grind ingredients except turmeric powder into a food processor, blend or mortar and pound and blend into a smooth paste, add a splash of water if needed. 

Add 3 tbsp cooking oil into a frying pan. Heat the oil and add the spice paste. Stir until fragrant, about a minute on high heat, turn down the heat and add the chicken pieces and the lemongrass. Mix until the chicken is well coated with the spices.

Add the coconut milk and asam gelugor. Once the curry is boil, add in the pineapple pieces and continue simmering until the chicken is cook. Add salt to taste and also a sprinkle of sugar. 

Mix well and serve with rice.