CALYPSO CURRIED CHICKEN
As a result of trade with India, during the eighteenth century, this hearty curried chicken dish became popular in England and the American colonies, especially in seaports.
Provided by Chef mariajane
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Drain pineapple, reserving juice. Set aside. Rinse chicken; pat dry. IN a plastic bag combine flour, 1 teaspoons curry powder, 1/2 teaspoons alt, and pepper. Add chicken breasts, one at a time, and shake to coat well.
- IN a large, heavy skillet brown the chicken on both sides in hot oil over medum-high heat. Remove chicken from skillet. IN the oil remaining in the skillet, cook green pepper, onion, and garlic till tender but not brown. Stir in drained pineapple (saving juice), undrained tomatoes, currants, 1 tablespoons curry powder, crushed red pepper, and 1/8 teaspoons salt. Bring mixture to a boiling; return chicken to the skillet. Cover and simmr for 8-12 minutes, or till chicken is tender and no pink remains. Remove chicken from skillet; keep warm.
- Stir together cornstarch and reserved pineapple juice; add to tomato mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chicken. If desired, garnish with cashews.
Nutrition Facts : Calories 384.6, Fat 14.1, SaturatedFat 2.4, Cholesterol 68.4, Sodium 668.6, Carbohydrate 34.7, Fiber 4.4, Sugar 15.8, Protein 31.9
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Da sadi
da_s53@yahoo.comThis recipe is a culinary disaster.
anttor shakil
as8@gmail.comAvoid this recipe at all costs.
Nathan Lavender
l-n42@yahoo.comThis recipe is a fail.
Sudhir Pandeya
s_pandeya@gmail.comThis recipe needs some serious改进.
md karim Khan
md_k92@gmail.comI would not recommend this recipe.
Baboon Swag
b23@gmail.comThis was a waste of time.
sandeep singh
s.s@hotmail.comMeh.
Linda Nelson
l_nelson@hotmail.comNot bad.
Abubakar Ab
a_a30@hotmail.comThis is a keeper!
Adam shuffield
adam_s@hotmail.comI'll definitely be making this again.
ritha amoako
r_a11@aol.comDelicious!
Atlantic Woodsman
atlantic-w@gmail.comThis recipe is amazing! The chicken is so tender and flavorful, and the sauce is to die for. I served it with rice and vegetables, and it was a perfect meal. Thank you for sharing!
Alikhankhan Khan
alikhankhan-khan91@hotmail.frI followed the recipe exactly and the chicken came out dry and overcooked. I think I might have cooked it for too long. I'll try again with a lower temperature and a shorter cooking time.
Ataa Bonsu
ataabonsu12@yahoo.comThis dish was a bit too spicy for my taste, but I was able to tone it down by reducing the amount of curry powder. Overall, it was a good recipe and I would recommend it to others.
Latravia Johnson
ljohnson94@yahoo.comI wasn't sure about the combination of curry and coconut milk, but I'm glad I gave it a try. The flavors melded together beautifully and the chicken was fall-off-the-bone tender. I'll definitely be making this again.
reem alloush
r.a@yahoo.comThis recipe was easy to follow and the end result was delicious. I loved the combination of spices and the chicken was cooked perfectly. I will definitely be making this again.
OHEDUL ISLAM
io@hotmail.comI made this dish for a dinner party and it was a huge success! The chicken was tender and juicy, and the sauce was rich and flavorful. I especially liked the hint of sweetness from the pineapple. Definitely a keeper!
Soikot Majumder
smajumder@hotmail.co.ukThis Caribbean-inspired chicken dish was a hit! The curry powder and coconut milk gave it a unique and flavorful twist. I served it with jasmine rice and a side of mango chutney, which complemented the dish perfectly.