Melt butter in a large saucepan on a low heat and add the flour. Stir in, and keep it moving for a minute.
Add the curry powder until mixed and then slowly add the juice from the can of pineapple ( juice only)
You will notice the sauce thickening. I find it best to use a hand whisk for making the sauce.
Add the stock and coconut milk gradually, whisking as you go.
Once the sauce has thickened to a lovely consistancy, add the chopped chicken breasts to the sauce and cook for approx 20 mins or until the chicken is cooked though
Just before you serve, add the pineapple and stir through.
Serve with fluffy Thai rice and naan bread
Use a hand whisk to keep the sauce smooth.
I like to put the recipe into my slow cooker and cook for a few hours until chicken is tender. Recipe works really well with different cuts of chicken.
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