Ingredients:

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 500g chicken thigh fillets, diced
  • 1 red pepper, diced
  • 227g can pineapple slices, cut into chunks
  • 1 tablespoon medium curry powder
  • 400g reduced fat coconut milk
  • 400g can red kidney beans, drained and rinsed
  • 75g California walnuts, roughly chopped

Preparation:

  1. Heat the oil in a large frying pan and fry the onion and chicken for 5 minutes, add the pepper and pineapple chunks, reserving the juice, and fry for a further 2-3 minutes.
  2. Stir in the curry powder and cook for 1 minute before adding the coconut milk, pineapple juice and kidney beans, simmer for 10 minutes then stir in the walnuts, season.