HAWAIIAN SHRIMP OR CHICKEN CURRY
Here is a dish that I usually make by request. My grand daughter loves shrimp curry and will try to pick out all the shrimp. Hey Ryssie! "Any shrimp left for me?"
Provided by Jo Anne Sugimoto
Categories Seafood
Number Of Ingredients 12
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.
HAWAIIAN CHICKEN CURRY SALAD
This taste like a fruit salad and chicken salad combined. The curry and sesame seeds make this exotic and flavorful. I made this in 15 minutes for lunch today!
Provided by Grace Lynn
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 310.1, Fat 15.7, SaturatedFat 3.4, Cholesterol 61.5, Sodium 343.8, Carbohydrate 24, Fiber 2.1, Sugar 16.9, Protein 19.7
HAWAIIAN CHICKEN CURRY
With a delightful combination of ingredients, this tasty dish is sure to please everyone and become your family's favorites! VIDEO https://www.youtube.com/watch?v=tyEapTu1184
Provided by CLUBFOODY
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
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.
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