Sweet curry chicken
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Unsweetened pineapple tidbits |
| ¼ | cup | Unsweetened pineapple juice |
| 1 | tablespoon | Cornstarch |
| 1¾ | teaspoon | Curry powder |
| 2 | teaspoons | Honey |
| 3 | teaspoons | All-purpose flour |
| ½ | teaspoon | Red cayenne pepper; dried, crushed |
| 1½ | pounds | Boned and skinned chicken breast halves; cubed |
| 1 | tablespoon | Vegetable oil |
| 1 | medium | Green pepper; 1/4 inch strips |
| 1 | medium | Yellow pepper; 1/4 inch strips |
| ½ | teaspoon | Salt |
Directions
Drain pineapple tidbits, reserving juice. Set pineapple tidbits aside.
Combine reserved pineapple juice, unsweetened pineapple juice, and next 3 ingredients in a small saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer 3 to 4 minutes or until thickened and bubbly. Set aside.
Place flour and crushed red pepper in a heavy-duty zip-top plastic bag. Add chicken, and seal bag; shake until chicken is lightly coated. Shake off excess flour mixture.
Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add chicken; cook 4 minutes on each side or until chicken is lightly browned. Remove chicken from skillet. Wip drippings from skillet with a paper towel.
Coat skillet with vegetable cooking spray; place over medium-high heat until hot. Add pepper strips; cook, stirring constantly, 2 to 3 minutes or until pepper is crisp-tender. Add cooked chicken, reserved pineapple tidbits, pineapple juice mixture, and salt. Cook over medium heat until thoroughly heated. Serve over warm rice.
Recipe by: Cook Health Cook Quick Cookbook Posted to recipelu-digest Volume 01 Number 661 by Sewgoode@... on Jan 31, 1998