Name: Chicken Curry with Pineapple and California Raisins
Yield: 4 servings
Ingredients: 2 - 3 tbsp. oil; 3 potatoes, peeled, quartered and fried; 500 g chicken breast, cut into cubes; 3 cloves garlic, minced; 1 large onion, quartered; 1 tbsp fish sauce; 3 tbsp Yellow curry powder; salt and pepper; 1 cup water; 1 green bell pepper, cube; 1 cup coconut milk; ½ cup green peas, frozen; 1 cup fresh pineapple; ½ cup California Raisins

AuthorCalifornia Raisins

Rating

By Chef Sau del Rosario

California Raisin Chicken Curry with Pineapple Rice

Yields4 Servings

2 - 3 tbsp. oil

3 potatoes, peeled, quartered and fried

500 g chicken breast, cut into cubes

3 cloves garlic, minced

1 large onion, quartered

1 tbsp fish sauce

3 tbsp Yellow curry powder

salt and pepper

1 cup water

1 green bell pepper, cube

1 cup coconut milk

½ cup green peas, frozen

1 cup fresh pineapple

½ cup California Raisins

In the a hot and oiled pan, fry chicken pieces and brown a little.

Add garlic and onion. Sauté for a few minutes until soft.

Pour in fish sauce and season with curry powder.

Add water and stir in potatoes. Cover and bring to a boil. Lower the heat; add bell peppers and green peas.

Simmer for 3 minutes or until half done.

Add coconut milk and stir occasionally. Cook for another 10 minutes.

Remove from heat. Serve hot.

Chicken Curry with Pineapple and California Raisins

CategoryChickenCooking MethodFry, Saute, Simmer

Ingredients