November 9, 2007, Newsletter Issue #188: The Best Chicken Curry
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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