Chicken Curry With Pineapple
Serves: 5
Dallas Effertz
1 January 1970
Based on User reviews:
58
Spice
53
Sweetness
45
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Vegetable Oil1 large
Garlic (clove, minced)1.5 tsps
Turmeric1.5 tsps
Ground Coriander1.5 tsps
Ground Cumin1 tsp
Cinnamon1 tsp
Ground Ginger1 cup
Chicken Broth1.5 cups
Pineapple (chopped fresh)Directions:
1
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
2
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
3
Add the garlic, the turmeric, the coriander, the cumin, the cinnamon, and the ginger and cook the mixture, stirring, for 1 minute
4
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
5
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
6
Simmer the mixture for 1 minute, stir in the chicken and the parsley, and serve the curry over the rice
7
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
8
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
9
Add the garlic, the turmeric, the coriander, the cumin, the cinnamon, and the ginger and cook the mixture, stirring, for 1 minute
10
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
11
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
12
Simmer the mixture for 1 minute, stir in the chicken and the parsley, and serve the curry over the rice