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Recipe Of The Week - Chicken, Pineapple And Chickpea Curry


A perfect homemade 'takeaway'. A good-quality paste and a tin of coconut milk make the base for a great curry - and the sweetness of the pineapple contrasts well with the spices. Ideal for a Friday night after a hard week at work. However, also great if you cook double and make enough to take to work for lunch.  Everyone will love this dish, it's all set to be a big hit with the kids as well as the grown ups. 

Serves 4


  • 1 TBS oil
  • 6 skinless chicken thigh fillets, cut into bite-sized pieces
  • 1 medium onion, thinly sliced
  • 1-2 tsp Thai green curry paste
  • 400ml tin coconut milk
  • 410g tin chickpeas, drained and rinsed
  • 150ml water
  • 1/2 ripe medium pineapple, peeled and cubed
  • Large handful baby spinach
  • Large handful fresh coriander, roughly chopped
  • Salt and pepper



  1. Heat the oil in a large pan
  2. Fry the chicken and onion over a medium-high heat for 5 minutes until golden
  3. Stir in the curry paste, coconut milk, chickpeas and water
  4. Simmer for 5 minutes until the chicken is cooked through
  5. Add the pineapple and spinach, and check the seasoning
  6. Garnish with coriander and serve with a large green salad

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