Pineapple Curry Chicken

Speaking in tongues, curry has a moderate to strong delivery, so add it early in the cooking process for good balance with pineapple, coconut and ginger.
Photo by Denise W.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cans (8 ounces each) unsweetened pineapple chunks, undrained

  • 6

    bone-in chicken breast halves, skin removed (12 ounces each)

  • 1

    can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

  • 1

    large onion, cut into 1-inch pieces

  • 1

    cup julienned carrots

  • 1

    medium sweet red pepper, cut into strips

  • 1/2

    cup light coconut milk

  • 2

    tablespoons cornstarch

  • 2

    tablespoons sugar

  • 3

    teaspoons curry powder

  • 2

    garlic cloves, minced

  • 2

    teaspoons minced fresh gingerroot

  • 1

    teaspoon salt

  • 1

    teaspoon pepper

  • 1

    teaspoon lime juice

  • 1/2

    teaspoon crushed red pepper flakes

  • Hot cooked rice

  • 1/3

    cup minced fresh basil

  • Toasted flaked coconut, optional

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.Nutrition Facts: 1 serving (calculated without rice and coconut) equals 470 calories, 9 g fat (3 g saturated fat), 152 mg cholesterol, 641 mg sodium, 34 g carbohydrate, 5 g fiber, 59 g protein. Wine: Recommended Wine for this Recipe: This recipe pairs well with Gallo Family Vineyards® Sauvignon Blanc or Pinot Grigio. To find these wines in your area, click here. //

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