Chicken Curry with Onions
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1-1/2 pounds boneless chicken, cut into strips
2 large yellow onions (about 9 to 11 ounces each), vertically sliced
1 clove garlic, crushed
2 tablespoons peanut or vegetable oil
2 to 3 teaspoons curry powder
1/2 teaspoon turmeric
2 cups milk
1/4 cup flour
1 can (14 ounces) coconut milk*
Salt and pepper, to taste
1 can (8-1/2 ounces) pineapple chunks, drained
Cook and stir chicken, onions and garlic in oil until chicken is barely tender and juices run clear. Add curry powder and turmeric; cook and stir 2 to 3 minutes longer. Blend milk with flour. Add to hot mixture with coconut milk; salt and pepper, to taste. Cook and stir until sauce comes to boil and thickens. Add pineapple; heat thoroughly. Serve over steamed rice. Serve with minced red onion, raisins, chutney or shredded coconut if desired. Makes 6 servings.
* Milk or half-and-half may be substituted. Or, to prepare coconut-flavored milk: Combine 1 cup shredded coconut and 1-1/2 cups half-and-half. Bring to boil then cool to lukewarm. Strain liquid; press out all liquid from coconut and discard.
Per serving: About 344 cal, 17 g pro, 18 g carb, 24 g fat, 60% cal from fat, 42 mg chol, 137 mg sod, 3 g fiber.
Recipe and image provided by the National Onion Association.