Sunday 18 October 2009

Curry Chicken With Longan & Pineapple

Since this is the Deepavali week holiday and last week I have being invited for a Curry Sampling at CURRY ON! I think maybe I can share a simple and healthy Curry Recipe with everyone here. So what come in your mind when you read the heading of the post and see the photo. LONGAN + PINEAPPLE + CURRY ? ? ? ? ? ? = NICE?

From the ingredients here, you can see that it doesn't required any coconut milk or cream. All you need to get is these simple and healthy stuff which can satisfy your taste buds on curry and also help you to watch your waistline. The main ingredient that provide the fragrance is the Kaffir Lime Leaves which makes give this dish a very refreshing taste and fragrant. I have use this leaf to cook another Chicken Dish a few years back. You can click on this link for more details.

The Longan used in this recipe is from can which contain syrup, you can easily grab a can of this Longan in syrup in any supermarket or convenient store.

You will be surprised with the taste of this dish, it is something like a cross taste between Sambal and Tom Yum Chicken. It is very easy to prepared without much hassle. All you need is to cut the chicken breast meat into cubes, marinate with instant curry paste. Furthermore you can even use canned pineapple to replace the fresh type. Overall, this is a very refreshing dish because the gravy is infuse with Kaffir Lime leave aroma and Longan. It is an very appetising dish that goes well with steam rice.Posted by Picasa

Ingredients: (serves 2)
2 Tablespoons of Thai Red Curry Paste
1 Chicken Breast Meat, cut into cubes
1 Slice of Fresh Pineapple, cut into cubes
15 Longan In Syrup
2 Tablespoons of Sryup, from the longan can
1 Tomato, cut into wedges
2 Small Red Onion, cut into wedges
1/2 Tablespoon Olive Oil
4 Small Kaffir Lime Leaves, shredded

1. Clean and trim the fat from the chicken breast, cut it into about 2" cubes.
2. Marinate the chicken with about 1 teaspoon of Thai red chilli paste and 1/2 teaspoon of light soy sauce for about 10 minutes.
3. Heat up a small saucepan with olive oil, saute the onion till fragrant.
4. Next add in half of the tomato wedges and some shredded kaffir lime leave then continue to stir-fry for another 15 second or so.
5. Spoon in the remaining chilli paste and continue to saute until fragrance then add in the marinated chicken cubes and fry till the meat is cooked through.
6. Next add in the pineapple cubes, longan, remaining tomato wedges and give it a good stir till combined.
7. Lastly stir in 2 tablespoons of syrup juice from the longan can and bring the mixture to boil for about 10 seconds.
8. Dish up and served with some balanced broccoli and steam rice.

~ You can get those instant Thai Red Chilli Paste by "Asian Home Gourmet" in most supermarket.

You can served this as a side dish or as a individual Main Course like those in the restaurant with steam rice. This is the 2nd time I tried using Longan as a ingredient in the dish. The other dish which I used Longan is "Stir-fry Pork Fillet with Longan" which you might be interested to take a look too :)


  1. Wow, another yummy dish from you..I think the curry will be more fresh in taste with the longan and the pineapple..Will have a try next time..thanks for sharing..^_^

  2. Sounds like a very unusual curry dish and wouldn't mind trying it out.

  3. Wow, that looks so delicious!

  4. Ellena, I've given your blog an award, you can check on my blog to collect it! Thanks and have a nice day :o)

  5. Hi Ellena,
    I'm new to your blog & to cooking too!

    But the curry chicken with longan & pineapple looked good and gave it a try on my virgin cooking session!

    It turned out very nice! *smilez*

  6. Hi Rachel,
    Thanks for dropping by and indeed the taste of longan and pineapple makes a great fusion for this fruity curry :)

    Hi Jo & Susan,
    Thanks for the comments :)

    Hi Lai Chen,
    Thanks for the award, you are so kind. Love your blog, it's so sweet and warm hearted feeling.... Keep the good posts coming up :)

  7. Hi fRogGiez,
    Thanks for popping by and I am glad that the curry is to your linking :) Hope to see you around again. Have a gd weekend.... :p

  8. yes I like the idea of fruits in my curry ... combination of sweet and spicy! :D~

  9. Yup... noobcook, by adding certain food, it will sure spice up the taste of the curry :p

  10. You can't spell LONGAN? Why do you keep spelling LOGAN? Sometimes I wonder if you went to school.

  11. Hi Anonymous,
    First, thanks for taking your time to read thru the recipe and help me check the "Spelling" :)

    Secondly, if your desire is to CORRECT my mistake, I am most welcome for your kind help J But you should leave me your NAME rather than posting as "Anonymous".... unless you can't even SPELL your name.............. :p

  12. ignore such people. dare to say but don't dare to admit who he/she is. coward.

  13. I've not tried cooking curry so far and yes I'd love to try your new combination to impress my hubby :) Oh by the way please advise me where can buy Kaffir lime leaves? What is it call in Chinese do you know? Thanks!

  14. Hi Anyhow_Cook,

    Thanks for popping by :) And I must say you have an impressive food blog with a lot interesting recipes too(but i can't leave any comments there as the comment box does not appear :( )

    Kaffir Lime Leaves is called - 酸柑叶 if i am not wrong :) Hope you can find it in the wet market.


Dear All,

Thanks for leaving down your comments. I do value each and every of your suggestion(s) or comment(s) so if you are signing off as Anonymous, please kindly leave your Name so that I could address you. Thanks

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Ellena (Cuisine Paradise)