Wednesday, July 31, 2013

South Pacific Chicken

Grab your compass and come along with the crew of the motor ketch the Lady Dance. Be with them as they unravel the mystery of the lost continent of MU for a great adventure.

South Pacific Chicken


Servings: 6

Units: US | Metric

6 chicken breast halves (skin and bones)
1/2 cup vegetable oil or 1/2 cup canola oil
1 large onion, cut in half and sliced very thin
4 stalks celery, sliced thin on an angle
1 tablespoon mild curry powder
1 (20 ounce) can crushed pineapple
sea salt, to taste
freshly cracked pepper, to taste
1 tablespoon cornstarch
1 (14 1/2 ounce) can chicken broth


1 Fry chicken breasts in a large pan with oil until cooked, about 30 minutes.

2 Remove from pan and remove all but 2 tablespoons of the oil.

3 Add the curry powder to the oil and cook for 1 minute on medium heat.

4 Add onions and celery, cooking until the celery is soft.

5 Add pineapple, broth and a small amount of salt and pepper, if desired.

6 Simmer for 2 minutes and add chicken back into the pan.

7 Cook, simmering for 35-45 minutes with pan covered.

8 Remove chicken.

9 Make a loose paste with cornstarch and a small amount of water.

10 Add to ingredients in pan, simmering on high fora few minutes until sauce is a bit thick.

11 Pour over chicken.

12 Serve with rice or couscous.

No comments:

Post a Comment