1-Hour Hawaii Chicken Curry Recipe – Super Easy And Quick

The ultimate Hawaii chicken curry recipe is here! It’s quick, easy, and packed with flavor thanks to the combination of fresh ingredients we’ve used.

Now, you can have a hearty, filling, rich, and uber-creamy curry with a twist. You won’t regret trying this recipe!

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About Our Filling Flavor-Packed Chicken Curry

Today’s chicken curry stew recipe is Hawaii-inspired. We will be creating a very simple chicken curry base, but incorporating some authentic Hawaiian flavors. This includes mainly bell peppers, pineapple, and cherry tomatoes.

This recipe is incredibly easy to make and doesn’t require any strange or special ingredients. It’s also very customizable. You can adjust the level of spiciness, the exact vegetables you use, and the consistency and texture of the final curry.

Our step-by-step guide will take less than an hour, making it the perfect busy weeknight dinner. But trust us, this Hawaii chicken curry recipe is so good, you’ll want it most days of the week!

If you store it inside of your fridge in an airtight container, it will last up to 3 days without any worries. And, this curry holds up really well inside the freezer. You can store it for up to 6 months!

You can serve this chicken pineapple curry with all your traditional side dishes. It will go great with some fresh jasmine rice, buttered naan bread, paratha, roti, or even a plain salad.

If you aren’t convinced yet, all that’s left to do is try it yourself! We can almost guarantee that it will become a new staple curry in your home.

What You Need To Make This Hawaii Chicken Curry Recipe

• 1 pound chicken breasts, boneless, skinless, cubed into bite-sized pieces
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 teaspoon fresh ginger, minced
• 1 1/2 tablespoons mild curry powder of your choice
• 1 small green bell pepper, deseeded and diced
• 1 small red bell pepper, deseeded and diced
• 1-2 cups pineapple chunks (fresh or canned)
• 1 cup cherry tomatoes, halved
• 1 1/2 cups vegetable stock, low sodium
• 1 can of coconut cream
• Sea salt flakes, to taste
• Freshly ground black pepper, to taste
• Fresh parsley leaves, for garnish

Equipment

• Measuring cups and spoons
• Mixing bowls
• Medium or large saucepan
• Mixing spoon or spatula

I use these mixing bowls. I also chose them because of the lids, because they are very convenient for storage.

Step-by-step instructions

Let’s do it together.

Step 1: Brown the chicken

To start, make sure that your chicken is prepared completely. That also goes for the rest of your ingredients.

Add the olive oil to a medium or large saucepan over medium heat. Then, add the diced onions. Allow them to sweat for 5 minutes.

Once they have become translucent, add the diced chicken. Increase the heat and allow the chicken pieces to brown.

Step 2: Finish off the curry base

After they got some color, add the minced garlic, fresh ginger paste, and curry powder. Stir them so they coat all the chicken.

Then, add the bell peppers, pineapple chunks, and tomatoes. Mix the ingredients well.

Next, add the vegetable stock so it almost covers the ingredients.

Step 3: Leave the Hawaiian chicken curry to simmer

Bring the curry to a boil. Then, reduce the heat and allow it to simmer for 15-20 minutes. The chicken should be tender along with the other vegetables.

Step 4: Finish off the curry

Remove the curry from the heat. Then, stir in the coconut cream. Keep mixing until you have a uniform Hawaii chicken curry recipe.

Finally, season the curry with salt and pepper to your liking. Garnish it with fresh parsley leaves before serving the curry.

Expert Tips And Tricks

• You can easily make this curry vegan by replacing the chicken with tofu. You can also take a look at this list of vegan alternatives for chicken. Just keep in mind the flavor profile of this curry. The substitute should blend it seamlessly.

• Traditional chicken curry in Hawaiian style doesn’t contain spicy ingredients. However, it is perfectly fine if you’d like to add some chili to the recipe. We like to add fresh bird’s eye chili or green Thai chili. You can use chili powder or paste as well. The easiest alternative is to use a spicier curry powder simply.
• Coconut cream is often hard to find. You can use coconut milk instead. But, if you want an uber-creamy substitute, use plain yogurt, heavy whipping cream, creme fraiche, or cream cheese. These are all great alternatives that will help keep the rich thick texture of the curry.
• When you initially simmer to curry (before adding the coconut cream) the goal is to reduce the liquid (stock). This helps concentrate the flavors and helps create a thicker curry. If you don’t reduce it enough, you will have a very runny curry once you add the coconut cream.
• Do not boil the coconut cream. Doing so will separate it from the curry base. The curry will still be perfectly edible, but it won’t be visually appealing to look at.
• Another great addition to this Hawaii chicken curry recipe is coconut flakes. You can use fresh shavings or dried and toasted ones. Toasted coconut shavings add a slightly nutty flavor and it helps give some texture too.
• This curry can be frozen for several months. It keeps really well! Just store it inside an airtight container. Then, wrap the container in a layer of aluminum foil. This will protect it from excess freezer burn, which makes it taste better for longer.

Preparations Times And Servings

Wrapping Things Up – A Juicy Tender Hawaii Chicken Curry Recipe

This Hawaii chicken curry recipe is incredibly easy to make and super filling. It is loaded with fresh flavors and a ton of nutrients. And, it’s surprisingly low in calories too!

You can make this curry for any night of the week, occasion, and any time of the year. And, if you are lucky enough to have any leftovers, you can store it for later use!

If you enjoyed this recipe, let us know in the comments below. And, don’t forget to go take a look at our other amazing recipes!

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5 from 6 votes

1-Hour Hawaii Chicken Curry Recipe - Super Easy And Quick

The ultimate Hawaii chicken curry recipe is here! It's quick, easy, and packed with flavor thanks to the combination of fresh ingredients we've used. Now, you can have a hearty, filling, rich, and uber-creamy curry with a twist. You won't regret trying this recipe!

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Dinner, Main Course

Cuisine: Asian

Keyword: chicken curry in hawaiian style, chicken curry stew recipe is Hawaii, hawaii chicken curry recipe, hawaiian chicken curry

Servings: 4 servings

Calories: 145kcal

Author: Ania Cooking Recipes

Equipment

• Measuring cups and spoons
• Mixing bowls
• Medium or large saucepan
• Mixing spoon or spatula

Ingredients

  

1x2x3x

• 1 pound chicken breasts, boneless, skinless, cubed into bite-sized pieces
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 teaspoon fresh ginger, minced
• 1 1/2 tablespoons mild curry powder of your choice
• 1 small green bell pepper, deseeded and diced
• 1 small red bell pepper, deseeded and diced
• 1 - 2 cups pineapple chunks, fresh or canned
• 1 cup cherry tomatoes, halved
• 1 1/2 cups vegetable stock, low sodium
• 1 can of coconut cream
• Sea salt flakes, to taste
• Freshly ground black pepper, to taste
• Fresh parsley leaves, for garnish

Instructions

• Brown the chicken

  To start, make sure that your chicken is prepared completely. That also goes for the rest of your ingredients.

  Add the olive oil to a medium or large saucepan over medium heat. Then, add the diced onions. Allow them to sweat for 5 minutes.

  Once they have become translucent, add the diced chicken. Increase the heat and allow the chicken pieces to brown.
  2 tablespoons olive oil, 1 small onion, diced, 1 pound chicken breasts, boneless, skinless, cubed into bite-sized pieces
• Finish off the curry base

  After they got some color, add the minced garlic, fresh ginger paste, and curry powder. Give them a stir so they coat all of the chicken.

  Then, add the bell peppers, pineapple chunks, and tomatoes. Mix the ingredients well.

  Next, add the vegetable stock so it almost covers the ingredients.
  2 garlic cloves, minced, 1/2 teaspoon fresh ginger, minced, 1 1/2 tablespoons mild curry powder of your choice, 1 small green bell pepper, deseeded and diced, 1 small red bell pepper, deseeded and diced, 1 - 2 cups pineapple chunks, fresh or canned, 1 cup cherry tomatoes, halved, 1 1/2 cups vegetable stock, low sodium
• Leave the Hawaiian chicken curry to simmer

  Bring the curry to a boil. Then, reduce the heat and allow it to simmer for about 15-20 minutes. The chicken should be tender along with the other vegetables.
• Finish off the curry

  Remove the curry from the heat. Then, stir in the coconut cream. Keep mixing until you have a uniform Hawaii chicken curry recipe.

  Finally, season the curry with salt and pepper to your liking. Garnish it with fresh parsley leaves before serving the curry.
  1 can of coconut cream, Sea salt flakes, to taste, Freshly ground black pepper, to taste, Fresh parsley leaves, for garnish

Notes

You can easily make this curry vegan by replacing the chicken with tofu. Just keep in mind the flavor profile of this curry. The substitute should blend it seamlessly.

Traditional chicken curry in Hawaiian style doesn't contain spicy ingredients. However, it is perfectly fine if you'd like to add some chili to the recipe. We like to add fresh bird's eye chili or green Thai chili. You can use chili powder or paste as well. The easiest alternative is to simply use a spicier curry powder.

Coconut cream is often hard to find. You can use coconut milk instead. But, if you want an uber-creamy substitute, use plain yogurt, heavy whipping cream, creme fraiche, or cream cheese. These are all great alternatives that will help keep the rich thick texture of the curry.

When you initially simmer to curry (before adding the coconut cream) the goal is to reduce the liquid (stock). This helps concentrate the flavors and helps create a thicker curry. If you don't reduce it enough, you will have a very runny curry once you add the coconut cream.

Do not boil the coconut cream. Doing so will separate it from the curry base. The curry will still be perfectly edible, but it won't be visually appealing to look at.

Another great addition to this Hawaii chicken curry recipe is coconut flakes. You can use fresh shavings or dried and toasted ones. Toasted coconut shavings add a slightly nutty flavor and it helps give some texture too.

This curry can be frozen for several months. It actually keeps really well! Just store it inside an airtight container. Then, wrap the container in a layer of aluminum foil. This will protect it from excess freezer burn, which makes it taste better for longer.

Nutrition

Serving: 100g | Calories: 145kcal | Carbohydrates: 6.5g | Protein: 8.5g | Fat: 10.2g | Saturated Fat: 7.2g | Sodium: 255mg | Fiber: 1.2g | Sugar: 4.5g

Ania

My name is Ania, and I am very glad to see you here. I have always loved cooking; even some of my earliest memories are flipping through a cookbook and making pudding standing on a stool because I was too small to reach the stove.

You should know that I am not a professionally trained chef, just a big food lover who grew up in a family obsessed with cooking and focused on what we eat.