Hawaiian Curried Chicken - Recipe

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HAWAIIAN CURRIED CHICKEN
2 tsp. chopped, fresh ginger root 1 onion butter/peanut oil 2 tbsp. curry powder 1 can coconut milk 2 lbs. cooked chicken (leftovers) 2 oz. shredded coconut 8 to 10 pineapple chunks, drained (unsweetened) Saute ginger and onion until soft. Add curry powder (stir 2 minutes). Slowly add coconut milk, stirring constantly. Simmer (do not boil) 30 minutes. Add chicken and simmer 20 minutes. Top with coconut and pineapple chunks. Serve with rice or pasta. This is a good recipe to put together, leave, then microwave.

Since microwave ovens vary in power, you may need to adjust your cooking time.

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recipe reviews
Hawaiian Curried Chicken

· Jun 11 · #37121

Diane (Connecticut) says:

I really liked this recipe. The only thing I did was to add a bit of freshly ground sea salt and freshly ground black pepper at serving time. Oh, and the pineapple I had was fresh so I added it to the onions/oil/ginger when saute-ing.

I'd totally make it again. Easy and good. Thanks.

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