Chicken Shireen


For 1 Continued...
1 tbspn oil 1 tspn coriander seeds
1 chicken breast ¼ tspn fennel seeds
½ tspn garlic ¼ tspn ground cumin
½ tspn ginger ¼ tspn salt
50 gm onion (prepared weight) 1 tbspn coconut powder (see notes)
1 small tin sliced pineapple 3 tbspn crème fraîche
6 dried apricots 10 gm flaked almonds



  1. Heat the oil in a heavy pan or wok.
  2. Add the ground coriander, cumin, fennel seeds and fry for a few seconds.
  3. Add the onion, garlic and ginger paste and cook, stirring, for 3 min.
  4. Add the chicken and fry, stirring, for 3 min to seal.
  5. Add 100 ml of pineapple juice and bring to the boil.
  6. Reduce the heat to low and stir in the coconut powder and heat through, adding water to produce a sauce of the required consistency and cook until the chicken is fully cooked.
  7. Stir in the pineapple chunks, apricots and crème fraîche and heat through for about 2 min.


  1. Serve with rice and sprinkle with the toasted almonds that have been crushed by hand, and a little fresh coriander.


Can use some coconut cream block or coconut milk, to taste, instead of coconut powder.
The apricots and pineapple chunks can be added earlier to reduce their fruitiness in the final dish.
The preparation stage
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Enlarge image

The finished meal