Speaking in tongues, curry has a moderate to strong delivery, so add it early in the cooking process for good balance with pineapple, coconut and ginger. —Robin Haas, Cranston, Rhode Island
- 2 cans (8 ounces each) unsweetened pineapple chunks, undrained
- 6 bone-in chicken breast halves, skin removed (12 ounces each)
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 large onion, cut into 1-inch pieces
- 1 cup julienned carrots
- 1 medium sweet red pepper, cut into strips
- 1/2 cup light coconut milk
- 2 tablespoons cornstarch
- 2 tablespoons sugar
- 3 teaspoons curry powder
- 2 garlic cloves, minced
- 2 teaspoons minced fresh gingerroot
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon lime juice
- 1/2 teaspoon crushed red pepper flakes
- Hot cooked rice
- 1/3 cup minced fresh basil
- Toasted flaked coconut, optional
- Drain pineapple, reserving 3/4 cup juice. Place the chicken, beans, vegetables and pineapple in a 6-qt. slow cooker. In a small bowl, combine coconut milk and cornstarch until smooth. Stir in the sugar, curry powder, garlic, ginger, salt, pepper, lime juice, pepper flakes and reserved juice; pour over chicken.
- Cover and cook on low for 6-8 hours or until chicken is tender. Serve with rice; sprinkle with basil and, if desired, coconut. Yield: 6 servings.
Originally published as Pineapple Curry Chicken in Taste of Home February/March 2012, p29
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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