Calypso Curried Chicken

Name: Calypso Curried Chicken
Cook time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 (8 ounce) can pineapple tidbits (juice pack); 4 boneless skinless chicken breast halves (1 lb. total); 1/4 cup flour; 1 teaspoon curry powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons cooking oil; 3/4 cup green sweet pepper, chopped; 1/2 cup onion, chopped; 2 garlic cloves, minced; 1 (14 1/2 ounce) can diced tomatoes; 3 tablespoons currants or 3 tablespoons raisins; 1 teaspoon curry powder; 1/8-1/4 teaspoon crushed red pepper flakes; 1/8 teaspoon salt; 1 tablespoon cornstarch; 1/3 cup cashew pieces, coarsely chopped

Submitted by Chef mariajane

"As a result of trade with India, during the eighteenth century, this hearty curried chicken dish became popular in England and the American colonies, especially in seaports."

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Ready In:: 20mins
Ingredients:: 17
Serves:: 4

ingredients

1 (8 ounce) can pineapple tidbits (juice pack)
4 boneless skinless chicken breast halves (1 lb. total)
¹⁄₄ cup flour
1 teaspoon curry powder
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon pepper
2 tablespoons cooking oil
³⁄₄ cup green sweet pepper, chopped
¹⁄₂ cup onion, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
3 tablespoons currants or 3 tablespoons raisins
1 teaspoon curry powder
¹⁄₈ - ¹⁄₄ teaspoon crushed red pepper flakes
¹⁄₈ teaspoon salt
1 tablespoon cornstarch
¹⁄₃ cup cashew pieces, coarsely chopped

directions

Drain pineapple, reserving juice. Set aside. Rinse chicken; pat dry. IN a plastic bag combine flour, 1 teaspoons curry powder, 1/2 teaspoons alt, and pepper. Add chicken breasts, one at a time, and shake to coat well.
IN a large, heavy skillet brown the chicken on both sides in hot oil over medum-high heat. Remove chicken from skillet. IN the oil remaining in the skillet, cook green pepper, onion, and garlic till tender but not brown. Stir in drained pineapple (saving juice), undrained tomatoes, currants, 1 tablespoons curry powder, crushed red pepper, and 1/8 teaspoons salt. Bring mixture to a boiling; return chicken to the skillet. Cover and simmr for 8-12 minutes, or till chicken is tender and no pink remains. Remove chicken from skillet; keep warm.
Stir together cornstarch and reserved pineapple juice; add to tomato mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chicken. If desired, garnish with cashews.

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Reviews

Sorry, forgot the stars on it. This was very good! I used dried cherries instead of raisins or currants. I will make this again!

charice77

Tweaks

Sorry, forgot the stars on it. This was very good! I used dried cherries instead of raisins or currants. I will make this again!

charice77

RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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