Name: Tropical Chicken Curry
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbs oil; 1 onion sliced; 2 tsp Madras curry powder; 2 garlic clove crushed; 6 chicken drumstick skin off; 500 ml chicken stock (liquid); 375 g (pieces) canned pineapple diced drained; 1 banana large thickly sliced; 2 tsp cornflour; 3 tsp water; 2 tbs mango chutney optional; 2 cup steamed rice *to serve

by Danzerob Last updated on 05/09/2025

A light summery curry with fruit flavours.

- Danzerob

Ingredients

2 tbs oil
1 onion sliced
2 tsp Madras curry powder
2 garlic clove crushed
6 chicken drumstick skin off
500 ml chicken stock (liquid)
375 g (pieces) canned pineapple diced drained
1 banana large thickly sliced
2 tsp cornflour
3 tsp water
2 tbs mango chutney optional
2 cup steamed rice *to serve

Method

Step 1

Heat oil in pan or pot and gently cook the onion until soft.
Step 2

Add curry powder and garlic and cook for further 2-3 minutes.
Step 3

Add chicken and brown on all sides.
Step 4

Add stock, bring to boil and simmer for 30 minutes.
Step 5

Add pineapple and banana and heat through.
Step 6

Dissolve cornflour in a little water and add to pot to thicken sauce.

Recipe Notes

from Australia’s Best Recipes team

Alter the amount of curry powder to suit your tastes. I made this using tinned pineapple but fresh pineapple would be just as good. Serve with steamed rice. Use any chicken pieces.