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November 9, 2007, Newsletter Issue #188: The Best Chicken Curry
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Tip of the Week
This truly is the best chicken curry Iīve ever tasted.
4 Tablespoons olive oil 2 onions, chopped 4 Tablespoons mild or hot curry powder, your choice 1 cup chicken broth 4 cups cooked chicken, cubed 2 cups fresh pineapple chunks (you may use canned but itīs not as good!) 2 bananas, sliced 1 green apple, chopped 1 cup shredded coconut, not the sweetened stuff 1/2 cup chopped almonds 1/2 cup mango chutney 1 cucumber, chopped 1 Tablespoon lemon juice 1 cup half-and-half
First prepare all the chopped and sliced ingredients. Saute the onion in the oil for about 5 minutes, then add curry powder and cook for another 3 minutes or so. Add the broth and everything else except for the half-and-half, reduce heat, and cook covered for 2 minutes, until the fruit is just barely tender. Stir in the half-and-half just before serving. Serve with white rice. Delicious!
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