Hawaiian Shrimp Or Chicken Curry Recipes

HAWAIIAN SHRIMP OR CHICKEN CURRY

HAWAIIAN SHRIMP OR CHICKEN CURRY image

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

Ingredients

1/4 cup(s) butter
1 - onion, finely diced
2 clove(s) garlic, minced
1 small ginger root, minced
1 1/2 tablespoon(s) curry powder
5 tablespoon(s) flour
1 1/2 teaspoon(s) salt
1 tablespoon(s) sugar (opt.) i like my curry sweet.
1 can(s) coconut milk (13.5)
1 cup(s) chicken broth
1 1/2 pound(s) medium shrimp, shelled, cleaned, deveined
- or 1 1/2 lbs. chicken, deboned , cubed

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 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

Ingredients

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.

FRANKIE HARDING'S CHICKEN OR SHRIMP CURRY

Frankie Harding's Chicken or Shrimp Curry image

Provided by Julia Reed

Categories weekday, main course

Time 1h

Yield 6 servings

Number Of Ingredients 30

Ingredients

3 tablespoons unsalted butter
1 medium onion, peeled and finely chopped
1 medium carrot, peeled and thinly sliced
1 rib celery, thinly sliced
3 to 4 tablespoons hot curry powder
1/2 teaspoon chili powder
3 tablespoons all-purpose flour
1 can (about 14 ounces) coconut milk
1/2 teaspoon salt
1/8 teaspoon ground mace
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 Rome or McIntosh apple, chopped
2 tablespoons currant jelly
2 tablespoons mango chutney, puréed in food processor or blender
1 1/2 pounds skinless, boneless chicken breasts, freshly poached in simmering stock until just cooked through (about 4 minutes) and cubed, or 1 1/2 pounds medium shrimp, steamed until just pink (about 3 minutes), peeled and deveined (reserve cooking broth
Heavy cream (optional)
Cooked white Basmati rice (allow 1 1/2 cups per person)
4 slices cooked bacon, crumbled
3 green onions, finely chopped
2 jalapeño peppers, seeded and minced
1 crisp apple (like Fuji), coarsely chopped
1 hard-boiled egg, white and yolk sieved separately
1/2 cup coarsely chopped cashews, peanuts or pistachios, toasted
1/2 cup mango chutney
1/2 cup shredded coconut, toasted
1/2 green bell pepper, finely chopped
1 banana, coarsely mashed (just before serving)

Steps:

To make the sauce: Melt butter in a 3-quart saucepan over medium-low heat. Add onion, carrot and celery and cook, stirring occasionally, until soft, about 5 minutes. Add curry and chili powders and cook, stirring, for 5 minutes. Whisk in flour, coconut milk and 1/3 cup water, raise heat to medium and whisk until just boiling. Whisk in salt, mace, allspice, nutmeg, cloves, cinnamon and then apple. Reduce heat to low, cover and simmer for 30 minutes. Push through a strainer with a metal spoon into a medium bowl, cover and refrigerate overnight.
When ready to serve, place the sauce in a saucepan and stir in currant jelly and chutney. Heat over medium heat until blended, whisking occasionally. Add chicken or shrimp, stir and cook until heated through, about 5 minutes. If mixture is too thick, thin with chicken or shrimp cooking liquid or heavy cream. Serve with the rice and the condiments in separate bowls.

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