Difference between revisions of "Tropical Chicken Curry"
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# 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. | ||
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[[Category:Indian Meat Dishes]] | [[Category:Indian Meat Dishes]] | ||
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[[Category:Curry Recipes]] | [[Category:Curry Recipes]] | ||
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[[Category:Main Dish Poultry Recipes]] | [[Category:Main Dish Poultry Recipes]] | ||
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[[Category:Pineapple Recipes]] | [[Category:Pineapple Recipes]] | ||
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[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
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[[Category:Banana Recipes]] | [[Category:Banana Recipes]] | ||
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[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
Revision as of 11:19, 31 March 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
Directions
- 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.
