Hawaiian Chicken Curry Recipes

Steps:

• 1. In a saucepan over medium, heat olive oil. Add onion and red pepper and cook until soft. Add sesame and coconut oil; add chicken. Cook chicken half thru and then add garlic and ginger. When chicken is no longer pink, add chutney and stir for a couple minutes.
• 2. Add pineapple and coconut milk; cook for 2 minutes. Add curry and black pepper; cook for 5 minutes. Thicken sauce with cornstarch; stir well. Serve chicken curry over Rice-A-Roni Butter & Herb® rice and sprinkle with coconut flakes
• 3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=tyEapTu1184

Steps:

• In a saucepan over medium, heat olive oil. Add onion and red pepper and cook until soft. Add sesame and coconut oil; add chicken. Cook chicken half thru and then add garlic and ginger. When chicken is no longer pink, add chutney and stir for a couple minutes.
• Add pineapple and coconut milk; cook for 2 minutes. Add curry and black pepper; cook for 5 minutes. Thicken sauce with cornstarch; stir well. Serve chicken curry over rice and sprinkle with coconut flakes.

Steps:

• Place chicken in a large pot of lightly salted water, and bring to a boil; simmer until tender and cooked through, about 25 minutes. Drain, set aside. When cool enough to handle, chop coarsely, and place into a large bowl.
• In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce.
• Stir into the chopped chicken 2 1/4 cups of the toasted almonds. Stir in grapes, celery, water chestnuts, and pineapple. Gently fold in all but 1/2 cup of the dressing. Cover, and refrigerate salad and reserved dressing for several hours (or overnight).
• Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.

Steps:

• Combine chicken, celery, apple, pineapple, raisins and 1 1/2 teaspoons of the sesame seeds in a large bowl.
• Mix mayonnaise, curry powder and salt.
• Pour mayonnaise over chicken mixture and toss to coat.
• Sprinkle with remaining sesame seeds.
• Serve by itself or over a bed of greens.

Steps:

• 1. Put butter, onion, garlic and ginger into a 2-quart casserole dish. Cover, but stir occasionally, cook until onions are transparent.
• 2. Stir in curry powder, flour and salt. Slowly add coconut milk and chicken broth, stirring constantly, till sauce thickens.
• 3. Add shrimp or chicken, cover. Stirring occassionally
• 4. Serve in soup bowls, hot and over rice. Makes 6 servings.
• 5. NOTE: If you like, you can add carrots, potatoes and cabbage, cook till tender.

Steps:

• Pat chicken dry and sprinkle with 1/2 teaspoon salt.
• Heat oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown chicken in batches (without crowding), turning over occasionally, 8 to 10 minutes per batch. Transfer to a plate as cooked, reserving fat in pot.
• Add onion, ginger, garlic, cinnamon sticks, and bay leaf to fat in pot and cook, stirring occasionally, until onion is browned, about 5 minutes. Add curry powder and flour and cook over moderately high heat, stirring, 1 minute. Stir in sugar (if using), coconut milk, and remaining 1/2 teaspoon salt and bring to a boil, stirring and scraping up any brown bits from bottom of pot. Return chicken and any juices accumulated on plate to pot, then reduce heat and simmer, covered, stirring occasionally, until chicken is cooked through, about 20 minutes. Discard cinnamon sticks and bay leaf. Season with salt, then transfer to a shallow serving dish.
• Serve chicken over rice and topped with remaining accompaniments.

Steps:

• In a saucepan over medium, heat olive oil. Add onion and red pepper and cook until soft. Add sesame and coconut oil; add chicken. Cook chicken half thru and then add garlic and ginger. When chicken is no longer pink, add chutney and stir for a couple minutes.
• Add pineapple and coconut milk; cook for 2 minutes. Add curry and black pepper; cook for 5 minutes. Thicken sauce with cornstarch; stir well. Serve chicken curry over Rice-A-Roni Butter & Herb® rice and sprinkle with coconut flakes.