Ginger & Cinnamon Chicken Curry

Bee's Baking - Ginger Cinnamon Chicken Curry w Pineapple & RaisinsAdapted from Manila Spoon


500g boneless, skinless chicken breasts (around 2), diced
5 garlic cloves, crushed
1 onion, chopped
1-inch piece fresh ginger, chopped (or ½ teaspoon ground ginger)
1½ teaspoons ground cinnamon
1 teaspoon ground coriander seeds
½ teaspoon ground paprika
½ teaspoon ground tumeric
½ teaspoon curry (or chilli powder)
¾-1 teaspoons salt, or to taste
250ml (1 cup) heavy cream (reduced-fat cream for cooking subbed here)
125ml (½ cup) water
25g sliced almonds (plus extra for serving, if desired)
100g raisins
150g pineapple chunks (drained if using tinned)
Garam masala, to sprinkle upon serving (optional)


1. Cook garlic, onion, and fresh ginger in a pan for ~3 minutes or until onion begins to soften
2. Lower the heat and add the spices (not including salt) and mix for a few seconds until aromatic
3. Add chicken and coat with the spice mixture
4. Once chicken is fully coated add the water, cream, salt, and almonds
5. Cover and gently simmer mixture for 15 minutes or until chicken is tender
6. Add the raisins and pineapple, and then simmer for another 5 minutes or until heated through
7. Sprinkle with garam masala and extra sliced almonds, if desired, and enjoy with rice

Nutritional Information

– Recipe yields 4 servings
– Each serving (no rice) contains ~344 calories, 35g carbs, 26g protein, and 7g fat

Bee's Baking - Ginger Cinnamon Chicken Curry w Pineapple & Raisins


1 Comment


    1. Beef Bombay | RecipeReminiscing

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