Chicken Curry with a sweet twist

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When I grew up, every now and then we went out to a restaurant for dinner, and I always ordered a sweet chicken curry.  And it was called Chicken Bombay in Germany. It was sweet, slightly spicy and always yum! Some chefs made it with bananas, some with pineapples. We call it a Chicken Curry with a sweet twist now due to the sweetness of the pineapples.

My mom recreated the dish at home over the years, and we changed and adjusted the ingredients. We changed from -yes, that was the original- cremé fraîche to coconut milk. What a game changer! Sometimes we add bananas as well, if we have a ripe one lying around, and only when they are not ready yet for my banana bread.

It’s pretty easily prepared without any fussy ingredients.

And now the Chicken Curry with a sweet Twist is a family favourite of ours, suitable for everyone! Even my kids love it, they simply ask for a pineapple curry ok, or sometimes for my Butter Chicken Curry as well. Which makes me obviously very happy. 

I hope you will enjoy this recipe as much as we do!

Please let me know when you tried it out! 


sabrina x

My wine recommendation for my Chicken Curry with a sweet twist

A fruity Sauvignon Blanc with some pineapple notes would go really well with it!

Chicken Curry with a sweet twist

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super easy to prepare family curry

  • Prep time:
    20 minutes
  • Cook time:
    30 minutes
  • Total time:
    50 minutes


4 servings
Chicken Curry
500 g Chicken breast
1 tsp Ghee
1 onion
400 ml coconut milk
1 can pineapples 
2 Tbsp Madras Curry powder
salt and pepper
240 g Basmati Rice

Steps of preparation

  1. Start with washing your rice and cook it as per instructions
  2. Dice the chicken in small cubes and season with salt and freshly ground pepper
  3. Melt the ghee in a wok or deep pan and sauté the chicken while stirring it occasionally until its golden.
  4. In the meantime, dice the onion in small cubes
  5. Add the onions to the chicken. When the onions are cooked as well add 1 tsb of the curry powder.
  6. Add a big dash of the pineapple juice to the chicken to caramelize.
  7. Let it cook in for 1 minute, stirring every now and then. 
  8. Pour in 2/3 of the coconut milk and let it simmer for 5 minutes. If the pineapples are not cut, please cut them now in bite size pieces.
  9. Add the pineapples, pineapples juice, the remaining coconut milk and season to taste with the curry powder and the salt and pepper. 
  10. Serve with your Basmati rice and enjoy!
  11. Bon Appetit!


  • if you can, get the unsweetened pineapples

  • Basmati rice- the rice I buy roughly takes around 20 minutes to cook.

    How do you like the recipe?

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    You tried this recipe?

    Then link @sabrinastable on Instagram or use the hashtag #sabrinastable.


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