From The Doctor's Pregnancy Surprise
Holly's chicken and pineapple curry

• 4 skinless chicken breasts, diced
• 1 onion, peeled and sliced finely
• about 200g button mushrooms, washed and sliced
• 1 green pepper (bell), seeded and diced
• 2 cloves of garlic, peeled and crushed
• 1 tin of pineapple pieces in juice (about 300g), drained and juice reserved
• 150 ml water
• 1/2 a teaspoon of cumin
• 1/2 a teaspoon of chilli powder
• 1/2 a teaspoon of turmeric
• 1/4 a teaspoon of ginger
• 1/2 a teaspoon of coriander
• a little olive oil
• 1-2 tsp of cornflour

Serves 4

Heat the oil in the pan, stir-fry the chicken fillets until sealed.

Add onion, garlic and spices and stirfry for about 2 minutes.

Add the pineapple juice, water, mushrooms and pepper.

Simmer for about 20 minutes.

Add the pineapple.

Mix the cornflour with a little water, add to the pan until it’s the desired consistency.

Serve with rice or naan bread.

Alternative: add some baby corn, sliced, with the mushrooms.

Click here to read more about The Doctor's Pregnancy Surprise or here to go back to recipes.