Equipment
Ingredients
Chicken and Marinade
- 400 g boneless skinless chicken thighs, cut into bite-sized pieces
- 15 ml light soy sauce
- 15 ml shaoxing wine
- 5 g cornstarch
Aromatics and Spices
- 15 ml neutral cooking oil
- 1 yellow onion, diced
- 3 garlic, minced
- 15 g ginger, minced
- 15 g yellow curry powder
Curry Base
- 250 ml chicken broth, low sodium
- 100 ml coconut milk, full fat, well-stirred
- 15 ml oyster sauce
- 5 g sugar
- 200 g pineapple chunks, drained if canned, or fresh cut
- 150 g water chestnuts, drained and sliced
Serving
- 600 g cooked jasmine rice, warm
Nutrition (per serving)
Method
In a mixing bowl, combine the chicken pieces, light soy sauce, Shaoxing wine, and cornstarch. Toss well to coat and let marinate at room temperature for 15 minutes.
Heat the neutral cooking oil in a wok or large deep skillet over medium-high heat. Add the diced yellow onion, minced garlic, and minced ginger, cooking until the onion softens and turns translucent.
Add the yellow curry powder to the wok. Stir continuously to toast the spices in the hot oil, waking up their essential oils and removing any raw spice flavor.
Increase the heat to high. Push the aromatics to the side of the wok and add the marinated chicken. Spread the chicken out and let it sit undisturbed for a minute to develop a sear, then toss and stir-fry until the exterior is lightly browned.
Pour in the chicken broth, coconut milk, oyster sauce, and sugar. Stir well to scrape up any browned bits from the bottom of the wok, bringing the liquid to a rolling boil.
Stir in the pineapple chunks and sliced water chestnuts. Reduce the heat to medium-low and let the mixture simmer gently until the sauce thickens and coats the back of a spoon, and the chicken is fully cooked through to a safe internal temperature of 74C/165F.
Remove the wok from the heat. Divide the warm cooked jasmine rice among serving bowls and ladle the hot chicken, pineapple, and water chestnut curry generously over the top.
Chef's Notes
- Toasting the curry powder in oil (blooming) is a non-negotiable step; it unlocks the fat-soluble flavor compounds and deepens the color of the final dish.
- Using chicken thighs instead of breasts ensures the meat remains tender and juicy even if the simmering time runs slightly long.
- If using canned pineapple, drain it extremely well. You can substitute a small splash of the pineapple juice for the sugar to add natural sweetness and a subtle fruity acidity.
- Water chestnuts are added at the very end of the cooking process to preserve their crisp texture, which provides a necessary contrast to the soft chicken and pineapple.
Storage
Refrigerator: 3 days — Store rice and curry in separate airtight containers to prevent mushy rice.
Freezer: 1 month — Water chestnuts may lose some crunch after freezing and thawing.
Reheating: Microwave in 1-minute bursts, stirring in between, or reheat gently in a saucepan over medium-low heat until piping hot.
