PINEAPPLE CURRY CHICKEN
Curry has a moderate to strong flavor, so add it early in the cooking process for good balance with pineapple, coconut and ginger. -Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- Drain pineapple, reserving 3/4 cup juice. Place the chicken, beans, vegetables and pineapple in a 6-qt. slow cooker. In a small bowl, combine coconut milk and cornstarch until smooth. Stir in the sugar, curry powder, garlic, ginger, salt, pepper, lime juice, pepper flakes and reserved juice; pour over chicken., Cover and cook on low for until chicken is tender, 6-8 hours. Serve with rice; sprinkle with basil and, if desired, coconut.
Nutrition Facts : Calories 470 calories, Fat 9g fat (3g saturated fat), Cholesterol 152mg cholesterol, Sodium 641mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 5g fiber), Protein 59g protein.
THAI PINEAPPLE CHICKEN CURRY
This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home. I think I've got the taste and presentation pegged. I'm guesstimating on the amounts since I don't measure much when I cook. Feel free to adjust to taste.
Provided by NELLYDESIGN
Categories World Cuisine Recipes Asian Thai
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
- In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
- Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.
Nutrition Facts : Calories 622.9 calories, Carbohydrate 77.5 g, Cholesterol 20.3 mg, Fat 34.5 g, Fiber 3.5 g, Protein 20.3 g, SaturatedFat 25 g, Sodium 781.1 mg, Sugar 16.4 g
CURRIED CHICKEN SALAD WITH PINEAPPLE AND GRAPES
This fun and flavorful beauty turns last night's cooked chicken into a delightful salad that's perfect for lunch. -Linda Bevill, Monticello, Arkansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the chicken, pineapple and grapes. In a small bowl, combine mayonnaise and curry; pour over chicken mixture; toss to coat. Cover and refrigerate until serving. If desired, top with cilantro and serve in lettuce leaves.
Nutrition Facts : Calories 364 calories, Fat 22g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 185mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 27g protein.
CURRY CHICKEN PINEAPPLE COCONUT SALAD
I needed a cold salad for a potluck dinner, and put together this salad from makings I had in my refrigerator, and everyone just raved about it, and wanted the recipe, so here it is. When I made it the first time, I just threw it together, so the ingredients are all estimates of what I used the first time.
Provided by Holly Lyman
Categories Poultry
Time 25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a frying pan or wok, add spices, then cook diced chicken, let cool.
- Cook macaroni rings according to package, drain and rinse with cool water.
- Mix together chicken, rings, drained pineapple tidbits, sliced green onions (including the greens), cilantro, mayo and coconut milk.
- Refrigerate until serving, at least 2 hours.
Nutrition Facts : Calories 233.8, Fat 12.3, SaturatedFat 2.8, Cholesterol 6.1, Sodium 173.7, Carbohydrate 28.9, Fiber 1.8, Sugar 7.8, Protein 3.5
THAI CHICKEN CURRY WITH PINEAPPLE
This chicken curry is made with coconut milk and sweetened with pineapple.
Provided by CupcakeSparkles11
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.
- Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.
- Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.
Nutrition Facts : Calories 408.5 calories, Carbohydrate 18.3 g, Cholesterol 68.8 mg, Fat 28.4 g, Fiber 3.5 g, Protein 23.1 g, SaturatedFat 20.3 g, Sodium 867.6 mg, Sugar 9.1 g
CHICKEN PINEAPPLE SALAD WITH CURRY MAYO
A lovely chicken salad with the flavours of pineapple and curry and the crunch of roasted shaved almonds.
Provided by Eva
Categories Salad
Number Of Ingredients 9
Steps:
- Drain the pineapple and save the juice. Cube the chicken breast and add the bits to a plastic bag. Add salt and 1 tsp curry powder and massage to distribute. Add 5 tbsp pineapple juice. Push out all the air from the bag and close airtight. Leave chicken to marinate for 20 minutes, and set oven to preheat to 200°C (392°F).
- Crack the egg in a tall container. Mix with a hand blender making up and down movements until the egg has doubled in size and is frothy. Gently add the oil in a slow continuous stream while keeping the up and down mixing. The mixture should emulsify before all of the oil has been added. When done, add 2 tsp lemon juice, 1 tsp curry powder and 1/4 tsp salt. Stir in condiments and set aside.
- Place chicken bits on an oven tray and bake at 200° for about 10 minutes or until done (check largest bit for doneness by cutting it in half and checking if cooked through). Let cool before adding to the salad to avoid wilting salad leaves.
- Chop the lettuce and place on the bottom of a serving bowl. Cut the pineapple to small pieces. Add the chicken and pineapple bits over the salad, in the centre of the bowl. Top with roasted shaved almonds. Drizzle curry mayo dressing over the salad, or serve on the side.
Nutrition Facts : Carbohydrate 15 g, Protein 50 g, Fat 115 g, SaturatedFat 84 g, Cholesterol 210 mg, Sodium 268 mg, Fiber 4 g, Sugar 10 g, Calories 1255 kcal, ServingSize 1 serving
PINEAPPLE CHICKEN SALAD
Make and share this Pineapple Chicken Salad recipe from Food.com.
Provided by Julesong
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Chop the chicken meat into smallish pieces, and place in a large bowl with the pineapple and celery.
- In a separate bowl combine the mayonnaise, celery salt, pepper, dried onion, garlic powder, and nuts or seeds.
- Add the mayonnaise mixture to the chicken and toss to combine; add additional sour cream or plain yogurt to achieve desired texture.
- Refrigerate for at least 30 minutes, then serve on croissant or on lettuce.
Nutrition Facts : Calories 469.6, Fat 28.9, SaturatedFat 7.1, Cholesterol 105.8, Sodium 321.6, Carbohydrate 18.8, Fiber 1.3, Sugar 6.7, Protein 34.3
PINEAPPLE CHICKEN SALAD WITH CURRY DRESSING
A delightful mix of chicken and pineapple with a delicate creamy curry dressing. Toasted almonds and celery add a delightful crunch. If you use fresh pineapple, you can serve the salad in the hollowed-out pineapples. You will have extra pineapple curry dressing that you can use for a dip, dressing, or marinade. See the notes if you plan to make the salad in advance.
Provided by Pat Nyswonger
Categories Salads
Time 40m
Number Of Ingredients 15
Steps:
- If you want to serve the chicken salad in pineapple bowls, see our post that details how to make bowls from a fresh pineapple. Save the juices that accumulate when you slice the pineapple.
- In a large bowl combine the pineapple chunks, chicken, celery, onion, parsley, and toasted almonds.
- Make the dressing in a separate bowl. Combine the yogurt, mayonnaise, pineapple juice, lemon juice, and garlic. Whisk in 1 teaspoon of curry powder and taste. Add additional curry powder if desired. Season with salt and pepper.
- Mix 1/2 cup of the salad dressing to the salad and toss together to moisten well. Serve the salad in pineapple bowls if desired.
Nutrition Facts : Calories 275 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 16 grams fat, Fiber 4 grams fiber, Protein 9 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 285 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
COCONUT CHICKEN SALAD
Make and share this Coconut Chicken Salad recipe from Food.com.
Provided by Savvy Hostess
Categories Coconut
Time 1h
Yield 2 serving(s)
Number Of Ingredients 25
Steps:
- For Chicken:.
- In a shallow baking dish or pie plate combine coconut and bread crumbs. Set aside.
- In a medium bowl, beat eggs, milk and coconut extract.
- Dip chicken strips into beaten eggs, then dip in seasoned flour.
- Dip again in eggs. Press into coconut-bread crumb mixture, using palm of hand. Coat well!
- Heat 1/2 inch of oil in frying pan over medium high heat.
- Add coconut-battered chicken to oil and fry on both sides until golden brown. (2-3 minutes).
- Remove from pan and let stand for 3 minutes. Cut in slices.
- For Salad:.
- Arrange mixed greens, artichokes, tomato, hard-boiled egg slices, avocado slices, shredded cheese and black olives on large platter.
- Place coconut chicken over greens. Serve with honey mustard dressing.
- For Dressing:.
- In a small bowl, combine all ingredients with a whisk. Can make ahead and store in fridge. Serve with salad.
Nutrition Facts : Calories 2091.4, Fat 102.9, SaturatedFat 36.9, Cholesterol 537.4, Sodium 3522.9, Carbohydrate 215.6, Fiber 27.9, Sugar 100, Protein 88.3
CHICKEN CURRY PASTA SALAD
We added pineapple, coconut and curry powder to pasta salad for an international flair. It's ready in just 40 minutes.
Provided by Mandy Heaston
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Drain and rinse with cold water.
- While pasta is cooking, mix cream cheese, mayonnaise, dijon mustard, lemon juice and curry powder in a medium bowl. Set aside.
- Mix all remaining ingredients in a large bowl. Add dressing and stir well.
- Place in refrigerator for at least 10 minutes. Serve cold.
Nutrition Facts : ServingSize 1 Serving
PINEAPPLE COCONUT CHICKEN CURRY
Make and share this Pineapple Coconut Chicken Curry recipe from Food.com.
Provided by Queenkungfu
Categories Curries
Time 1h
Yield 3 serving(s)
Number Of Ingredients 20
Steps:
- Combine red curry paste ingredients (A) in a blender and puree with a little water until you get a paste. Remove and set aside.
- Simmer thick coconut milk in a saucepan or heavy-based wok over medium low heat for 1-1½ minutes. Work in 4-5 tablespoons of the red curry paste and continue to fry over low heat for about 5-6 minutes or until fragrant and the oil rises.
- Add the chicken and the thin coconut milk. Bring to a low simmering boil until meat is tender and the coconut cream is rather oily.
- Put in pineapple cubes and seasoning. Cook for an extra 1-2 minutes. Add pea aubergines, kaffir lime leaves and cover the saucepan for 30-40 seconds. Check the seasoning before serving. The curry should taste sweet, sour and salty with a distinctive fragrance from the kaffir lime leaves.
Nutrition Facts : Calories 1292.3, Fat 63.3, SaturatedFat 44.7, Cholesterol 113.6, Sodium 1055.3, Carbohydrate 152.3, Fiber 2.2, Sugar 138, Protein 33.2
COCONUT CURRY CHICKEN
Coconut Curry Chicken on your table in less than 30 minutes that tastes better than your favorite restaurant! Its lusciously creamy, loaded with flavor and super simple to make all in one skillet. This Chicken Curry with coconut milk is made with pantry friendly yellow curry powder and customizable veggies, so you can make this easy one pot wonder any night of the week. Simple, delicious and a dinner the whole family loves - are you in LOVE?!
Provided by Jen
Categories Main Course
Time 25m
Number Of Ingredients 22
Steps:
- Heat oil over medium high heat in large skillet. Add chicken, onions and curry powder and cook just until chicken is no longer pink. Add bell peppers, cauliflower, green beans, ginger and garlic, and sauté 1 minute.
- Add half of the coconut milk (eyeball it). Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients (expect Garnishes).
- Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness.
- Garnish with additional optional fresh basil, cilantro, lime zest, lime juice and chili sauce to taste. Serve with rice.
CHICKEN AND PINEAPPLE SALAD WITH CURRY MAYONNAISE
This is nice, I have used ordinary roast chicken. CHICKEN AND PINEAPPLE SALAD WITH CURRY MAYONNAISE
Provided by Doreen Randal
Categories Whole Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- CURRIED MAYONNAISE:.
- Combine all ingredients thoroughly.
- CHICKEN AND PINEAPPLE SALAD:.
- Toast coconut on oven tray in moderate oven for about 5 minutes.
- Cut chicken and pineapple into chunks; place in bowl, mix in coconut, shallots and Mayonnaise.
- Refrigerate 1 hour before serving.
- Serves 4.
- Cheers, Doreen Doreen Randal, Wanganui.
- New Zealand.
More about "curry chicken pineapple coconut salad food"
RECIPE: CURRIED COCONUT CHICKEN SALAD - WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 4Calories 570 per servingTotal Time 10 mins
- Measure 3/4 cup coconut milk into a bowl and stir in curry powder, onion powder, salt, mustard seeds, cilantro and shredded chicken.
- Pour remaining 2/3 cup coconut milk into a blender with orange juice, 1/4 cup dates and 1/4 cup pistachios.
CHICKEN AND PINEAPPLE CURRY - A DUCK'S OVEN
From aducksoven.com
5/5 (5)Category DinnerCuisine KenyanTotal Time 30 mins
- In a medium-sized pot over medium heat, add the olive oil, onion, and garlic. Saute until onion is soft and garlic is fragrant.
- Add the ginger, curry powder, cardamom, coriander, salt, pepper, and chile. Saute for 1-2 minutes, or until spices are fragrant.
- Add the coconut milk, chicken breasts, and pineapple. Bring coconut milk to a simmer and cook for 15-20 minutes, or until chicken is cooked through.
CREAMY PINEAPPLE COCONUT CHICKEN CURRY - OH SWEET BASIL
From ohsweetbasil.com
4/5 (29)Total Time 1 hr 10 minsCategory Over 500 Family Dinner Recipes IdeasCalories 508 per serving
- In a large stockpot or dutch oven, heat the stove to medium high heat and add the oil. Once hot add the chicken and a sprinkle of salt.
- Cook the chicken until no pink remains and add the curry paste, powder, ginger and garlic. Cook until fragrant, about 1 minute.
- Add the remaining ingredients except the cashews and bring to a simmer. Turn to medium low and allow to cook for 20-30 minutes or up to 2 hours.
COCONUT CURRY PINEAPPLE CHICKEN RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
5/5 (10)Calories 216 per servingServings 4
PINEAPPLE & COCONUT CHICKEN CURRY - TASTY KITCHEN
From tastykitchen.com
5/5
THAI PINEAPPLE COCONUT CURRY CHICKEN | TASTY KITCHEN: A ...
From tastykitchen.com
5/5
COCONUT CURRY CHICKEN SALAD | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
4.7/5
10 BEST PINEAPPLE COCONUT CHICKEN RECIPES | YUMMLY
From yummly.com
THE EASIEST PINEAPPLE CHICKEN CURRY - FEEDING YOUR FAM
From feedingyourfam.com
4.5/5 (2)Total Time 30 minsCategory Chicken, Dinner, Main CourseCalories 134 per serving
- Add one tablespoon of oil to a large skillet. Brown chicken over medium high heat until cooked through. About 3 minutes on each side. Remove the chicken from the pan to a clean bowl/plate.
- Place additional tablespoon of oil into pan. Add in peppers, onion and carrots. Cook and stir just until tender, about 4 minutes.
- Add chicken back into the pan and season with curry, ginger, salt and sugar. Cook and stir for an additional 30 seconds.
PINEAPPLE COCONUT CURRY CHICKEN - THE NOSHERY
From thenoshery.com
Servings 1Estimated Reading Time 3 mins
- In a large resealable bag combine chicken, Silk Coconut Milk, honey, garlic, red pepper and onion. Shake and massage together until well combined. Refrigerate and let marinade for 30 minutes.
- Heat vegetable oil over medium-high heat in a large skillet. Transfer chicken to skillet and brown on both sides. Pour marinade over chicken bring to a boil, lower heat and simmer for 20 minutes.
- Combine pineapple, curry, and vanilla. Pour pineapple over chicken continue to simmer for 10 - 15 minutes. Toss in cilantro and lemon juice, serve over rice.
CURRIED CHICKEN SALAD WITH PINEAPPLE RECIPE | MYRECIPES
From myrecipes.com
Servings 6Calories 192 per servingTotal Time 22 mins
- Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 7 minutes on each side or until done. Remove chicken from skillet; let cool slightly, and coarsely chop chicken.
- While chicken cooks, place a small heavy skillet over medium-high heat until hot. Add almonds, and cook, stirring constantly, 1 minute or until toasted. Set almonds aside.
- Drain pineapple tidbits, reserving 3 tablespoons juice. Combine reserved pineapple juice, yogurt, curry powder, and salt in a large bowl, stirring well. Add chicken, pineapple, and celery; toss well.
- Spoon chicken salad evenly onto 5 individual lettuce-lined salad plates. Sprinkle evenly with almonds.
CURRIED CHICKEN SALAD - W/ PINEAPPLE AND RAISINS
From cookingtheglobe.com
5/5 (1)Total Time 15 minsCuisine CaribbeanCalories 497 per serving
- Reserve 1 tablespoon grated coconut and 1 tablespoon raisins for garnish, and place the remaining ones in a bowl with the chicken. Add the pineapple and chutney. Mix.
- In another small bowl, or a cup, combine the mayo with the curry and lemon juice. Start from 1 lemon and add more if needed.
- Now you can either shred the lettuce and place the salad over it, or arrange the salad on the leaves, like I did. Pour the mayo curry dressing over the salad. Sprinkle with the coconut and raisins. Enjoy!
CURRY CHICKEN SALAD - JO COOKS
From jocooks.com
5/5 (1)Total Time 10 minsCategory LunchCalories 504 per serving
- Chill The Salad: Make sure to cover the bowl with plastic wrap and chill for 1 hour before serving.
SRI LANKAN PINEAPPLE CHICKEN CURRY | ISLAND SMILE
From islandsmile.org
4.5/5 (2)Total Time 1 hr 5 minsCategory Chicken RecipesCalories 639 per serving
- Place chicken parts in a bowl, season with salt(1/2 teaspoon), turmeric(1/2 teaspoon)chilli powder(1 teaspoon)curry powder(2 tbs), tamarind juice(1/2 tsp), 1 teaspoon of sugar.
- Place a pan over a low-medium fire, Add curry leaves(a sprig), pandan leaf, onion(1), cinnamon(1-inch), ginger-garlic paste(1 tbs), cardamom(4), green chillie(2). cook the tempering ingredients until onions turn soft and slightly brown on the sides.
CHICKEN & FRUIT CURRY SAUCE WITH COCONUT BASMATI RICE ...
From tilda.com
Servings 2Category Curry
- Heat half the butter and oil in a pan and cook the chicken until golden brown, this should take about 10-12 minutes.
- Melt half the butter in a large saucepan and add the onion, pineapple, banana and half the apple.
CURRIED CHICKEN PINEAPPLE SALAD - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
5/5 (1)Total Time 9 minsCategory Deli Filler, Lunch, SaladCalories 197 per serving
- Stir thoroughly and season to taste. Chill for 30 minutes before serving if possible. See Notes below for serving suggestions.
PINEAPPLE CHICKEN CURRY - ALIYAH'S RECIPES AND TIPS
From aliyahsrecipesandtips.com
5/5 (1)Estimated Reading Time 1 minServings 4Total Time 40 mins
COPYCAT CHICKEN PINEAPPLE CURRY RECIPE - $5 DINNERS
From 5dollardinners.com
5/5 (1)Servings 4Cuisine ThaiCategory Main Course
- In a large saucepan or skillet, whisk the coconut milk, curry paste, curry powder, ginger, garlic powder. If your coconut milk has separated in the can, it will become smooth again when it heats up.
- Stir in the pineapple, bell pepper slices and pieces of chicken. Let cook for about 15 minutes, allowing the chicken to cook through and the flavors to mingle.
CURRY CHICKEN PINEAPPLE COCONUT SALAD RECIPE - FOOD.COM ...
From pinterest.com
Servings 10Total Time 25 mins
COCONUT CURRY PINEAPPLE CHICKEN RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
4.5/5 (8)Calories 216 per servingServings 4
THAI RED CURRY WITH CHICKEN AND PINEAPPLE - FOOD NETWORK
From foodnetwork.co.uk
Cuisine ThaiCategory Main-Course
CHICKEN CURRY PINEAPPLE SALAD RECIPE - SPARKRECIPES
From recipes.sparkpeople.com
4.4/5 (17)Calories 412 per servingServings 2
THAI PINEAPPLE PALEO CHICKEN CURRY WITH COCONUT MILK
From foodfaithfitness.com
Reviews 8Estimated Reading Time 4 mins
PINEAPPLE CHICKEN CURRY - WENT HERE 8 THIS
From wenthere8this.com
4.8/5 (6)Total Time 30 minsCategory DinnerCalories 330 per serving
PINEAPPLE COCONUT CURRY CHICKEN - ALL INFORMATION ABOUT ...
From therecipes.info
10 BEST PINEAPPLE CHICKEN WITH COCONUT MILK RECIPES | YUMMLY
From yummly.com
CURRY CHICKEN PINEAPPLE COCONUT SALAD RECIPES
From tfrecipes.com
COCONUT CURRY CHICKEN SALAD RECIPES
From tfrecipes.com
PINEAPPLE COCONUT SALAD RECIPES
From tfrecipes.com
10 BEST PINEAPPLE CHICKEN WITH COCONUT MILK RECIPES - YUMMLY
From yummly.com
PINEAPPLE COCONUT CHICKEN SALAD RECIPES
From tfrecipes.com
PINEAPPLE AND COCONUT CHICKEN CURRY RECIPES
From tfrecipes.com
10 BEST PINEAPPLE COCONUT SALAD RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love