Pineapple chicken curry

Pineapple chicken curry
  • Gluten-free
  • High protein
  • Low fat
  • Low phosphate
  • Low potassium
  • Low salt
  • Main meal
  • 1 hour or less
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A family friendly high protein curry, low in salt, fat, potassium and phosphate. It makes a perfect post dialysis meal.


1 dessertspoon olive oil

1 onion, finely chopped

2 tomatoes, finely chopped

2 teaspoons mild curry powder

1 teaspoon chilli powder

200g coconut milk

200g tinned pineapple chunks (drained and juice discarded)

500g chicken thigh fillets, chopped

1 teaspoon clear honey

To serve

240g basmati rice, rinsed

Small handful fresh coriander, chopped


  1. Step 1

    Heat the oil in a frying pan on a medium heat and cook the onion until golden. Add the tomatoes and cook for six minutes until softened.

  2. Step 2

    Stir in the curry powder and chilli powder and cook for one minute. Add in the coconut milk and cook for another minute.

  3. Step 3

    Add the pineapple and chicken to the pan. Cover and cook for 15 minutes over a medium heat, until the chicken is cooked through. Add the teaspoon of honey and stir through.

  4. Step 4

    To cook the rice, put it into a pan with double the amount of water, bring it to the boil. Put a lid on the pan and turn the heat down, then let it cook for 10 minutes. Serve the curry with the rice, sprinkled with fresh coriander.

Food facts

The rice is the main source of carbohydrate in this main meal and the value has been provided for those who have been trained in insulin adjustment.

This dish is low in potassium, despite the use of some high potassium ingredients. This is because the quantities per person have been carefully measured. If you have been advised to follow a low potassium diet ensure you keep to the quantities stated.

This recipe is low in phosphate, however does contain some phosphate, therefore, if you have been prescribed a phosphate binder ensure you take them with this dish.

This is a high protein meal and therefore suitable for those receiving dialysis.

Use a cheaper vegetable cooking oil such as vegetable or sunflower oil and consider omitting the fresh chopped herbs to reduce the cost.

Use a reduced fat coconut milk and consider replacing the basmati rice with brown rice to increase the fibre.

This dish is best eaten fresh.