Curried Pineapple Chicken Recipes

Steps:

• Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
• In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
• Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.

Steps:

• 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 until chicken is tender, 6-8 hours. Serve with rice; sprinkle with basil and, if desired, coconut.

Steps:

• Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.
• Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.
• Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside. Mix together curry powder, fish sauce, and pineapple juice in a small bowl.
• Heat the vegetable oil in a large skillet or wok over medium-high heat until the oil shimmers, and cook and stir the chicken and onion until the chicken is no longer pink and the onions are translucent, about 5 minutes. Stir in the cooked rice, pineapple chunks, and curry mixture, and cook and stir until the fried rice is hot, 5 to 10 minutes.

Steps:

• Heat oil in a wok over medium heat. Add curry paste, fish sauce, lemongrass, and ginger and cook and stir to release the oils, about 30 seconds. Add chicken, stir to coat, and cook until browned and no longer pink in the center, 5 to 7 minutes. Stir in bell peppers and onions and cook for 1 minute. Add coconut milk and pineapple; simmer until sauce thickens, 15 to 20 minutes.
• Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Taste and adjust seasonings in curry before serving over cooked rice.

Steps:

• Heat oil in a large saucepan over medium heat. Add chicken and brown.
• Add chicken broth, coconut milk, curry powder and brown sugar and bring to a simmer.
• Add peas and simmer until chicken is just cooked through and peas are tender, stirring frequently, about 10 minutes.
• Remove from heat, and stir in pineapple.
• Mix in lime juice and add salt and pepper to taste.
• Place a scoop of Jasmine rice in a bowl and spoon curry over the rice.
• Serve with chopped cilantro garnish if desired.

Steps:

• In a large bowl, combine the chicken, pineapple and grapes. In a small bowl, combine mayonnaise and curry; pour over chicken mixture; toss to coat. Cover and refrigerate until serving. If desired, top with cilantro and serve in lettuce leaves.

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.

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9 x 13 baking dish, or spray with cooking spray.
• Lay chicken breasts in dish.
• In a bowl, combine pineapple, honey, mustard, curry, salt, ginger, and pepper.
• Pour mixture over chicken.
• Cover and bake for 30 minutes.
• Uncover and bake an additional 30 minutes until chicken is cooked through.

Steps:

• Preheat the oven to 350 degrees F.
• For the Seasoned Flour: If you are making the seasoned flour, simply mix together the flour, salt, and the peppers together in a bowl. Dust the chicken with the flour, shaking off any excess. Reserve.
• For the Chicken: In a large skillet, cook the bacon in the canola oil over medium heat, until it has rendered some of its fat. Add the chicken in batches, skin side down and sear, 2 minutes per side, turning once, until golden on all sides. Transfer the chicken to a roasting pan fitted with a rack; set the skillet aside. Bake the chicken for 25 to 35 minutes.
• For the Curry Sauce: Set the skillet you seared the chicken in over medium-high heat and add the garlic, Scotch bonnet, and red onion. Stir well to coat and cook until caramelized, about 10 minutes. Add the curry powder, stir well, and cook for 30 seconds. Add the orange juice, star anise, and saffron and cook, stirring for 2 minutes, as the juice reduces by 1/2.
• Add the chicken stock and stir, then add the vanilla bean, bay leaf, and coconut milk and stir. Bring to a simmer and cook for about 20 minutes until the sauce thickens enough to coat the back of a spoon.
• While the sauce is simmering, put the cucumber in a colander and toss with salt. Let stand for 20 minutes, stirring now and then to distribute the salt. (The salt will pull excess water out of the cucumber.) Rinse the cucumber well under cold running water and drain. Blot with paper towels.
• Pass the curry sauce through a fine-mesh strainer into a smaller skillet. Add the tomatoes and heat through. Keep warm over very low heat.
• To serve, put 2 pieces of chicken on each plate. Spoon the curry sauce over and scatter the cucumber and pineapple over the top.

Steps:

• In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry, in batches, transferring it as it is browned to a bowl. Pour off all but 2 tablespoons of the fat and in the remaining fat cook the onion over moderate heat, stirring, until it is golden. Add the garlic, the turmeric, the coriander, the cumin, the cinnamon, and the ginger and cook the mixture, stirring, for 1 minute. Add the carrots, the tomatoes with the juice, the broth, and the chicken including any juices that have accumulated in the bowl and simmer the mixture, covered, for 30 minutes, or until the chicken is no longer pink. Transfer the chicken to a plate, boil the sauce until it is thickened slightly, and stir in the pineapple, the cayenne, and salt to taste. Simmer the mixture for 1 minute, stir in the chicken and the parsley, and serve the curry over the rice.

Steps:

• Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
• In a bowl, whisk together curry paste and coconut milk. Transfer to a wok, and mix in chicken, fish sauce, chili paste, sugar, and bamboo shoots. Bring to a boil, and cook until chicken juices run clear about 10 minutes.
• Mix the red bell pepper, green bell pepper, snap peas and onion into the wok. Continue cooking until are tender. If the liquid needs thickening, add flour to a little of the sauce and stir back into the curry.
• Remove from heat, and stir in pineapple. Serve over the cooked rice.

Steps:

• Heat the Ghee in a pot and fry all of the spices with the garlic.
• Add the chicken and brown it all over, then add the onion. Cook over low heat for 20 minutes.
• Stir in the remaining ingredients and simmer till the chicken is tender.
• At this point I often add a couple of hard boiled eggs cut in half.
• Serve with a good rice dish and mango chutney.