Hawaiian Shrimp Or Chicken Curry Recipes

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HAWAIIAN CHICKEN CURRY



Hawaiian Chicken Curry image

With a delightful combination of ingredients, this tasty Hawaiian Chicken Curry dish is sure to please everyone and become your family's favorites!

Provided by Francine Lizotte

Categories     Chicken

Time 45m

Number Of Ingredients 15

1 1/2 Tbsp olive oil
3/4 c red onions, finely chopped
3/4 c red peppers, finely chopped
2 large chicken breasts, cubed into bite-size
freshly ground black pepper, to taste (i always use mixed peppercorns), divided
1 Tbsp sesame oil
2 Tbsp coconut oil
2 large cloves garlic, pressed
1 1/2 Tbsp fresh ginger, minced
1/2 c (125 ml) mango chutney
1 can(s) (13.5 oz./400 ml) coconut milk
1 1/2 c fresh pineapple, cubed
2 tsp curry powder
2 tsp cornstarch mixed with 1/2 cup cold water
1 Tbsp coconut flakes per plates, for garnish

Steps:

  • 1. 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.
  • 2. 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-A-Roni Butter & Herb® rice and sprinkle with coconut flakes
  • 3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=tyEapTu1184

HAWAIIAN CHICKEN CURRY



HAWAIIAN CHICKEN CURRY image

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

1 1/2 tablespoons extra virgin olive oil
3/4 cup red onion, finely chopped
3/4 cup red pepper, finely chopped
2 large chicken breasts, cubed into bite-size
1/2 teaspoon black pepper (to taste)
1 tablespoon sesame oil
2 tablespoons coconut oil
2 large garlic cloves, pressed
1 1/2 tablespoons fresh ginger, minced
1/2 cup mango chutney
1 (400 ml) can coconut milk
1 1/2 cups fresh pineapple, cubed
2 teaspoons curry powder
2 teaspoons cornstarch (mixed with 1/2 cup cold water)
1 tablespoon coconut flakes, for garnish

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.

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