Best Pineapple And Chicken Curry Recipes

PINEAPPLE AND CHICKEN CURRY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Saute bacon, onion, and apple in hot skillet until onion is slightly softened, about 5 minutes.
• Stir chicken broth, reserved pineapple juices, tomato puree, flour, and curry powder into bacon mixture; bring to a simmer, reduce heat to medium-low, and cook, stirring often, until flavors blend and sauce thickens, about 10 minutes. Remove skillet from heat; stir crushed pineapple and salt into curry sauce.
• Place chicken in a single layer in a glass baking dish. Pour curry sauce over the chicken.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with pineapple rings.

CHICKEN AND PINEAPPLE SALAD WITH CURRY MAYONNAISE

Steps:

• CURRIED MAYONNAISE:.
• Combine all ingredients thoroughly.
• CHICKEN AND PINEAPPLE SALAD:.
• Toast coconut on oven tray in moderate oven for about 5 minutes.
• Cut chicken and pineapple into chunks; place in bowl, mix in coconut, shallots and Mayonnaise.
• Refrigerate 1 hour before serving.
• Serves 4.
• Cheers, Doreen Doreen Randal, Wanganui.
• New Zealand.

PINEAPPLE AND COCONUT CHICKEN CURRY

Steps:

• Combine the spices in a small bowl.
• Coat chicken with 2 tbsp of oil
• Cover chicken with half the spices and marinate for 2 hours, chilled.
• Preheat oven to 325.
• Warm 1 tbsp olive oil in dutch oven over medium heat
• Add chicken in single layer and brown on all sides.
• Saute pineapple, garlic, 2/3 of coconut flakes until golden brown (est 4 minutes)
• Add juice, milk, stock, remaining spices, cinnamon stick, and potatoes. Stir to combine.
• Arrange chicken on top. Bring to simmer, then transfer to oven, UNCOVERED.
• Braise for 45 minutes, basting chicken twice.
• Remove cinnamon stick
• Adjust salt and pepper seasoning to taste
• Serve on top of curried rice, garnished with reserved coconut flakes and cilantro.

CHICKEN AND PINEAPPLE CURRY

Steps:

• Mix together the curry powder, chilli powder, lemon juice and yogurt. Marinate the chicken in this mix for 30 minutes.
• Melt the butter in a pan and fry the onion till light brown. Add the ginger and garlic and cook for 2 minutes.
• Add the chicken and cook for 5 minutes.
• Strain the water from a tin of coconut milk, save the solids for later. Add the milk to the pan,cover pan and simmer over low heat for 15 minutes.
• Add the coconut milk solids and stir till it melts.
• Add the pineapple cover pan and cook for 5 minutes.
• Serve garnished with the chopped coriander leave and a vegetable dish and rice.