If you’ve been craving comfort food with a fresh twist, Blake Proud’s new curry recipe is exactly what you need to spice up dinner time, without overcomplicating your weeknight cooking.

Blake joined Leah and Dan to share this surprisingly simple, full-flavoured curry that’s rich, aromatic, and features a secret ingredient that takes it to the next level: pineapple.

“It adds a subtle sweetness and helps balance the spices perfectly,” Blake explained. “Even people who think they don’t like pineapple in savoury dishes usually end up loving it in this.”

This vibrant curry combines classic Indian-inspired spices like turmeric, curry powder, garam masala, and curry leaves with a creamy coconut base. The pineapple (use crushed or shredded in natural juice) melts into the sauce, adding natural sweetness and a little acidity that complements the richness of the chicken and coconut cream.

Blake recommends serving it over fluffy basmati rice or pairing it with warm roti or even mashed potato for a comforting twist.

Blake Proud’s Pineapple Chicken Curry

Ingredients:

  • 500–600g chicken breast, thickly sliced
  • 1 large brown onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder (mild or Madras blend)
  • 1 tsp turmeric
  • 1 tsp smoked paprika (optional)
  • 1/2 tsp garam masala (for finishing)
  • 2 tbsp tomato paste
  • 1/3 cup shredded or crushed pineapple (in natural juice)
  • 1 cup chicken stock
  • 1/2 cup coconut cream
  • 8–10 fresh curry leaves
  • 2 fresh bay leaves
  • Olive oil or ghee for cooking
  • Salt & pepper, to taste
  • Fresh coriander, parsley, or spring onion (to garnish)

Method:

  1. Heat olive oil or ghee in a large pan over medium heat.
  2. Add onion and sauté for 5–7 minutes until golden and softened.
  3. Stir in garlic, ginger, curry powder, turmeric, and smoked paprika. Cook for 1–2 minutes until fragrant.
  4. Add tomato paste and cook for another minute.
  5. Stir in chicken and cook until lightly sealed on all sides.
  6. Add pineapple, chicken stock, coconut cream, curry leaves, and bay leaves. Season with salt and pepper.
  7. Bring to a simmer, reduce heat, and cover. Cook gently for 20–25 minutes, stirring occasionally.
  8. Uncover, stir in garam masala, and let simmer uncovered for a few more minutes to thicken.
  9. Taste and adjust seasoning.

To Serve:

Spoon over steamed basmati rice, warm roti, or creamy mash. Top with chopped fresh herbs for colour and flavour.

“It’s one of those dishes that tastes even better the next day,” says Blake. “So don’t be afraid to make extra!”

Hungry for more Blake Proud creations? Catch him on-air with Leah and Dan on Tuesday mornings!