Pineapple Curry Chicken
The recipe Pineapple Curry Chicken can be made in roughly 6 hours and 25 minutes. One portion of this dish contains about 80g of protein, 15g of fat, and a total of 705 calories. For $3.95 per serving, you get a main course that serves 6. 221 person have made this recipe and would make it again. It is a rather pricey recipe for fans of Indian food. Head to the store and pick up cooked rice, curry powder, light coconut milk, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Taste of Home. With a spoonacular score of 95%, this dish is awesome. If you like this recipe, you might also like recipes such as Thai Chicken Curry with Pineapple, Luscious Thai Chicken Pineapple Curry, and Thai Pineapple Red Curry Chicken.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 360 minutes
Ingredients:
1 can (15 ounces) garbanzo beans, rinsed and drained
1 cup julienned carrots
6 bone-in chicken breast halves, skinless (12 ounces each)
Toasted flaked coconut, optional
Hot cooked rice
2 tablespoons cornstarch
3 teaspoons curry powder
1/3 cup minced fresh basil
2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/2 cup light coconut milk
1 teaspoon lime juice
1 large onion, cut into 1-inch pieces
1 teaspoon pepper
2 cans (8 ounces each) unsweetened pineapple chunks, undrained
1 medium sweet red pepper, cut into strips
1/2 teaspoon crushed red pepper flakes
1 teaspoon salt
2 tablespoons sugar
Equipment:
slow cooker
bowl
Cooking instruction summary:
Directions Drain pineapple, reserving 3/4 cup juice. Place the chicken, beans, vegetables and pineapple in a 6-qt. slow cooker. In a small bowl, combine coconut milk and cornstarch until smooth. Stir in the sugar, curry powder, garlic, ginger, salt, pepper, lime juice, pepper flakes and reserved juice; pour over chicken. Cover and cook on low for 6-8 hours or until chicken is tender. Serve with rice; sprinkle with basil and, if desired, coconut. Yield: 6 servings. Originally published as Pineapple Curry Chicken in Taste of HomeFebruary/March 2012, p29 Print Add to Recipe Box Email a Friend
Step by step:
1. Drain pineapple, reserving 3/4 cup juice.
2. Place the chicken, beans, vegetables and pineapple in a 6-qt. slow cooker. In a small bowl, combine coconut milk and cornstarch until smooth. Stir in the sugar, curry powder, garlic, ginger, salt, pepper, lime juice, pepper flakes and reserved juice; pour over chicken.
3. Cover and cook on low for 6-8 hours or until chicken is tender.
4. Serve with rice; sprinkle with basil and, if desired, coconut.
Nutrition Information:
covered percent of daily need
