Chicken Curry with Caramelized Pineapple
adapted from a recipe by Jayni Carey - Free State Studios
4 chicken breasts, skinless, boneless (1½-2lb), in 1” pieces
2 T ~ grape seed oil
1 med onion, halved & thinly sliced
3 cloves garlic, finely chopped
2 T curry powder
2 T all purpose flour
1½ c chicken broth
¼ c almonds, coarsely cracked or slivered
½ c plain yogurt
salt, to taste
1 c fresh pineapple chunks, drained (or 8 oz canned pineapple rings, drained)
white Basmati rice, cooked
fresh cilantro, snipped
Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic; sauté, turning frequently, until golden. Stir in the curry powder and sauté for 1 minute, until fragrant. Add the chicken pieces; cook for 3 to 5 minutes, turning often. Remove the chicken pieces from the pan and keep warm.
Sprinkle the flour over the onion mixture and continue stirring for 1 minute. Slowly add the chicken broth, stirring until the mixture becomes thick and bubbly. Continue cooking over low heat for 2 to 3 minutes more.
Return chicken to the pan. Combine ingredients, seasoning with salt, to taste, and reheat briefly (ensuring chicken is done). Remove pan from heat and stir in the almonds and yogurt.
Meanwhile Caramelize the Pineapple: Lightly brown the pineapple chunks or rings in a non-stick skillet over medium-high heat, 3 to 4 minutes each side. No oil is necessary to brown them.
Serve the chicken curry over Basmati rice, sprinkled with fresh, snipped cilantro and garnished with the caramelized pineapple.
Serves 4 to 6.
adapted from a recipe by Jayni Carey - Free State Studios
4 chicken breasts, skinless, boneless (1½-2lb), in 1” pieces
2 T ~ grape seed oil
1 med onion, halved & thinly sliced
3 cloves garlic, finely chopped
2 T curry powder
2 T all purpose flour
1½ c chicken broth
¼ c almonds, coarsely cracked or slivered
½ c plain yogurt
salt, to taste
1 c fresh pineapple chunks, drained (or 8 oz canned pineapple rings, drained)
white Basmati rice, cooked
fresh cilantro, snipped
Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic; sauté, turning frequently, until golden. Stir in the curry powder and sauté for 1 minute, until fragrant. Add the chicken pieces; cook for 3 to 5 minutes, turning often. Remove the chicken pieces from the pan and keep warm.
Sprinkle the flour over the onion mixture and continue stirring for 1 minute. Slowly add the chicken broth, stirring until the mixture becomes thick and bubbly. Continue cooking over low heat for 2 to 3 minutes more.
Return chicken to the pan. Combine ingredients, seasoning with salt, to taste, and reheat briefly (ensuring chicken is done). Remove pan from heat and stir in the almonds and yogurt.
Meanwhile Caramelize the Pineapple: Lightly brown the pineapple chunks or rings in a non-stick skillet over medium-high heat, 3 to 4 minutes each side. No oil is necessary to brown them.
Serve the chicken curry over Basmati rice, sprinkled with fresh, snipped cilantro and garnished with the caramelized pineapple.
Serves 4 to 6.