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Chicken Curry With Pineapple
Ingredients
- 1/4 c. vegetable oil a (3 1/2-lb.) chicken, cut into serving pcs
- 1 x onion minced
- 1 lrg garlic clove chopped
- 1 1/2 tsp turmeric
- 1 1/2 tsp grnd coriander
- 1 1/2 tsp grnd cumin
- 1/2 tsp cinnamon
- 1/2 tsp grnd ginger
- 3 x carrots minced coarse a (14- to 16-oz) can whole tomatoes including the juice
- 1 c. chicken broth
- 1 1/2 c. minced fresh pineapple cayenne to taste
- 2 Tbsp. chopped fresh parsley leaves cooked rice as an accompaniment
Directions
- In a heavy kettle heat the oil over moderately high heat till it is warm but not smoking and in it brown the chicken, patted dry, in batches, transferring it as it is browned to a bowl. Pour off all but 2 Tbsp. of the fat and in the remaining fat cook the onion over moderate heat, stirring, till it is golden brown. Add in the garlic, the turmeric, the coriander, the cumin, the cinnamon, and the ginger and cook the mix, stirring, for 1 minute. Add in the carrots, the tomatoes with the juice, the broth, and the chicken including any juices which have accumulated in the bowl and simmer the mix, covered, for 30 min, or possibly till the chicken is no longer pink. Transfer the chicken to a plate, boil the sauce till it is thickened slightly, and stir in the pineapple, the cayenne, and salt to taste. Simmer the mix for 1 minute, stir in the chicken and the parsley, and serve the curry over the rice.
- Serves 4 to 6.
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