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Party Pineapple Chicken Curry

Country.Chef's picture
  Onions 2 Medium, chopped
  Stalk celery 1 , chopped
  Apples 2 , cored, and thinly sliced (Unpeeled)
  Butter 6 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Curry powder 4 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Bay leaf 1
  Chicken broth 3 Cup (48 tbs)
  Canned pineapple chunks 2 Cup (32 tbs)
  10% cream 3 Tablespoon
  Cereal 1 Cup (16 tbs)
  Cooked chicken 4 Cup (64 tbs), cut into bite-sized chunks (1 Whole Chicken)
  Maggi seasoning 3 Teaspoon

In a very large skillet, saute onion, celery, and apple slices in butter until tender (but not browned).
Transfer to large saucepan.
Sprinkle with flour and curry powder and cook for 3 minutes.
Add salt, pepper, mustard, and bay leaf.
Gradually stir in chicken broth and bring liquid to a boil.
Simmer slowly for 15 minutes, stirring occasionally.
Remove bay leaf.
Add pineapple and cream and cook for 2 minutes.
Cover and refrigerate.
Just before serving: Add chicken to refrigerated curry mixture.
Cook until heated through, then stir in Maggi.

Recipe Summary

Difficulty Level: 
Stir Fried

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2850 Calories from Fat 1368

% Daily Value*

Total Fat 155 g238%

Saturated Fat 66.9 g334.5%

Trans Fat 0 g

Cholesterol 650.7 mg216.9%

Sodium 5423.6 mg226%

Total Carbohydrates 215 g71.6%

Dietary Fiber 28.2 g112.7%

Sugars 112 g

Protein 159 g317.6%

Vitamin A 89.2% Vitamin C 106.1%

Calcium 34.7% Iron 134%

*Based on a 2000 Calorie diet

Party Pineapple Chicken Curry Recipe