HAWAIIAN CHICKEN CURRY

Hawaiian Chicken Curry image

Provided by Francine Lizotte

Categories Chicken

Time 45m

Number Of Ingredients 15

1 1/2 Tbsp olive oil
3/4 c red onions, finely chopped
3/4 c red peppers, finely chopped
2 large chicken breasts, cubed into bite-size
freshly ground black pepper, to taste (i always use mixed peppercorns), divided
1 Tbsp sesame oil
2 Tbsp coconut oil
2 large cloves garlic, pressed
1 1/2 Tbsp fresh ginger, minced
1/2 c (125 ml) mango chutney
1 can(s) (13.5 oz./400 ml) coconut milk
1 1/2 c fresh pineapple, cubed
2 tsp curry powder
2 tsp cornstarch mixed with 1/2 cup cold water
1 Tbsp coconut flakes per plates, for garnish

Steps:

1. In a saucepan over medium, heat olive oil. Add onion and red pepper and cook until soft. Add sesame and coconut oil; add chicken. Cook chicken half thru and then add garlic and ginger. When chicken is no longer pink, add chutney and stir for a couple minutes.
2. Add pineapple and coconut milk; cook for 2 minutes. Add curry and black pepper; cook for 5 minutes. Thicken sauce with cornstarch; stir well. Serve chicken curry over Rice-A-Roni Butter & Herb® rice and sprinkle with coconut flakes
3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=tyEapTu1184