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.
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 @sugarnspicetedibears
Categories Chicken
Number Of Ingredients 12
Steps:
- Put butter, onion, garlic and ginger into a 2-quart casserole dish. Cover, but stir occasionally, cook until onions are transparent.
- Stir in curry powder, flour and salt. Slowly add coconut milk and chicken broth, stirring constantly, till sauce thickens.
- Add shrimp or chicken, cover. Stirring occassionally
- Serve in soup bowls, hot and over rice. Makes 6 servings.
- NOTE: If you like, you can add carrots, potatoes and cabbage, cook till tender.
HAWAIIAN CHICKEN I
This was given to me by my best friend years ago and is a favorite of our family!
Provided by Barbara Childers
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h30m
Yield 6
Number Of Ingredients 8
Steps:
- Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.
- Preheat a grill for high heat.
- Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter.
- In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!
Nutrition Facts : Calories 547.8 calories, Carbohydrate 63.2 g, Cholesterol 107.9 mg, Fat 18.2 g, Fiber 0.9 g, Protein 32.5 g, SaturatedFat 10.5 g, Sodium 5830.9 mg, Sugar 56.1 g
CHICKEN HAWAII
Categories Milk/Cream Chicken Ginger Sauté Quick & Easy Curry Cinnamon Gourmet
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Pat chicken dry and sprinkle with 1/2 teaspoon salt.
- Heat oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown chicken in batches (without crowding), turning over occasionally, 8 to 10 minutes per batch. Transfer to a plate as cooked, reserving fat in pot.
- Add onion, ginger, garlic, cinnamon sticks, and bay leaf to fat in pot and cook, stirring occasionally, until onion is browned, about 5 minutes. Add curry powder and flour and cook over moderately high heat, stirring, 1 minute. Stir in sugar (if using), coconut milk, and remaining 1/2 teaspoon salt and bring to a boil, stirring and scraping up any brown bits from bottom of pot. Return chicken and any juices accumulated on plate to pot, then reduce heat and simmer, covered, stirring occasionally, until chicken is cooked through, about 20 minutes. Discard cinnamon sticks and bay leaf. Season with salt, then transfer to a shallow serving dish.
- Serve chicken over rice and topped with remaining accompaniments.
EASY HAWAIIAN CHICKEN
The slight tanginess of this one-skillet Hawaiian dish is balanced perfectly by the sweetness of pineapple. Serve over brown or white rice.
Provided by GINGERPET
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Heat canola oil in a skillet over medium heat. Add onion rings and cook and stir for 3 minutes. Pour in chicken broth, pineapple juice, and lemon juice carefully. Bring to a boil.
- Mix soy sauce with cornstarch and dry mustard in a bowl. Add to the sauce in the skillet, stirring until clear and thickened, 2 to 3 minutes.
- Place chicken thighs in the sauce. Cover and simmer, stirring occasionally to prevent sticking, until chicken juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Add pineapple chunks and bell pepper to chicken; simmer until tender, about 5 minutes more.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 10.9 g, Cholesterol 65.1 mg, Fat 16.2 g, Fiber 1 g, Protein 18.9 g, SaturatedFat 3.5 g, Sodium 515.5 mg, Sugar 7.1 g
MIMI'S CURRIED HAWAIIAN CHICKEN SALAD
My mother Joyce, who my children call 'Mimi,' is a great Southern cook and has many legendary recipes. This is one of her crowd pleasers. She's been making this very traditional 'lady-like' chicken salad for as long as I can remember. It's best the day after making, and is colorful and fragrant and perfect for a summer supper -- or a ladies' luncheon!
Provided by LEGALPEACH
Categories Salad Curry Salad Recipes
Time 45m
Yield 15
Number Of Ingredients 11
Steps:
- Place chicken in a large pot of lightly salted water, and bring to a boil; simmer until tender and cooked through, about 25 minutes. Drain, set aside. When cool enough to handle, chop coarsely, and place into a large bowl.
- In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce.
- Stir into the chopped chicken 2 1/4 cups of the toasted almonds. Stir in grapes, celery, water chestnuts, and pineapple. Gently fold in all but 1/2 cup of the dressing. Cover, and refrigerate salad and reserved dressing for several hours (or overnight).
- Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.
Nutrition Facts : Calories 587.7 calories, Carbohydrate 19.3 g, Cholesterol 71.5 mg, Fat 45.7 g, Fiber 3.4 g, Protein 26.8 g, SaturatedFat 6.3 g, Sodium 389.3 mg, Sugar 12.4 g
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