chicken breast, cut into 1 inch cubes 700 gms
pineapple, cubes 1 cup
medium Onion, chopped 1
ginger garlic paste 1 tbsp
parika/ red chilli powder 1 tsp
madras curry powder 1 tbsp
thin coconut milk 1 cup
chicken stock 1 cup
ON1y Dried Sage 1 tbsp
Coriander leaves, chopped handful for garnish 1


  1. Saute onion, ginger and garlic in olive oil until turn golden brown. Add chicken cubes, paprika, sage, and curry powder and pineapple pieces. Add chicken stock and cook until chicken is done.
  2. Add coconut milk and cook on low heat for more 5-7 minutes.
  3. Serve hot.