Dinner & A Movie - Pineapple Chicken Curry
Updated: December 19, 2012
Pineapple Chicken Curry
Number of Servings: 6
Ingredients
Onions, diced, 3 medium
Ginger paste, 1 Tbsp
Minced garlic, 3 cloves
20 oz can pineapple chunks, juice removed
Chicken Thighs, 2 lbs (approximately 6 thighs)
Chili powder, 1 tbsp
Curry powder, 1 tbsp
3 Roma tomatoes, diced
1 can light coconut milk, 13.66 oz
Honey, 1 tbsp
Salt, 1.5 tsp
Directions
1) Cut chicken in to chunks.
2) Saut onions, ginger paste, garlic, pineapple chunks and chicken on high in a large skillet or wok until chicken browned. Be sure to continuously toss the mixture as you are sauting without oil, so it will burn easily.
4) Add chili and curry and continue to saut until spices are well mixed.
5) Add diced tomatoes, coconut milk, honey and salt.
6) Bring to boil, reduce to simmer and simmer for 20 min. or so or until reduced slightly.
7) Serve over rice
Nutritional Info
Servings Per Recipe: 6
Calories: 328.1
Total Fat: 9.1 g
Cholesterol: 125.5 mg
Sodium: 747.2 mg
Total Carbs: 29.8 g
Dietary Fiber: 3.0 g
Protein: 32.3 g
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