Difference between revisions of "Tropical Chicken Curry"
RealRecipes (talk | contribs) m (Text replace - "[[Category:" to "<!-- Admin --> [[Category:") |
RealRecipes (talk | contribs) m (Text replace - "Category:Indian cuisine Category:Indian cuisine" to "Category:Indian cuisine") |
||
| (8 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
__NOTOC__ | __NOTOC__ | ||
| − | + | ||
== Description == | == Description == | ||
Makes 6 servings. | Makes 6 servings. | ||
| Line 16: | Line 16: | ||
* 2 cups hot [[curry]] sauce | * 2 cups hot [[curry]] sauce | ||
| − | == | + | == Procedures == |
# Cook [[pineapple]] and [[bananas]] in [[butter]] in large skillet over medium heat until lightly browned. Remove and keep warm. | # Cook [[pineapple]] and [[bananas]] in [[butter]] in large skillet over medium heat until lightly browned. Remove and keep warm. | ||
# Cook [[chicken]] in same skillet about 3 minutes, stirring to cook evenly. Sprinkle with [[salt]] and [[pepper]]. | # Cook [[chicken]] in same skillet about 3 minutes, stirring to cook evenly. Sprinkle with [[salt]] and [[pepper]]. | ||
| Line 23: | Line 23: | ||
# Serve with [[curry]] sauce, prepared according to your favorite [[curry]] sauce recipe or packaged mix. | # Serve with [[curry]] sauce, prepared according to your favorite [[curry]] sauce recipe or packaged mix. | ||
| − | < | + | ==References== |
| − | [[Category:Indian Meat | + | <references/> |
| − | + | [[Category:Indian cuisine]] | |
| − | [[Category:Curry Recipes]] | + | [[Category:Meat Recipes]] |
| − | + | [[Category:Curry Recipes]] | |
| − | [[Category: | + | [[Category:Poultry Recipes]] |
| − | + | [[Category:Pineapple Recipes]] | |
| − | [[Category:Pineapple Recipes]] | + | [[Category:Chicken Recipes]] |
| − | + | [[Category:Banana Recipes]] | |
| − | [[Category:Chicken Recipes]] | ||
| − | |||
| − | [[Category:Banana Recipes]] | ||
| − | |||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
Latest revision as of 16:32, 11 July 2012
Description
Makes 6 servings.
Ingredients
- 3 bananas, quartered
- 3 pineapple slices, quartered
- 2 tablespoons butter or margarine
- 1 pound boneless chicken breasts, cut into thin strips
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 3 cups hot cooked rice
- ¼ cup slivered almonds, toasted
- 6 maraschino cherries for garnish (optional)
- 2 cups hot curry sauce
Procedures
- Cook pineapple and bananas in butter in large skillet over medium heat until lightly browned. Remove and keep warm.
- Cook chicken in same skillet about 3 minutes, stirring to cook evenly. Sprinkle with salt and pepper.
- Arrange chicken and fruit over hot rice.
- Sprinkle with almonds; garnish with cherries, if desired.
- Serve with curry sauce, prepared according to your favorite curry sauce recipe or packaged mix.
