Hawaiian Shrimp Or Chicken Curry Food

TANGY HAWAIIAN CHICKEN

Steps:

• In a glass or plastic dish with a lid, combine the pineapple with its juice, soy sauce, onion powder, sugar, lemon juice, barbeque sauce, and curry powder. Taste, and adjust seasonings if desired. Place the chicken into the mixture, cover, and refrigerate for 1 to 2 hours.
• Preheat an outdoor grill for medium-high heat. Place chicken breasts onto the grate, and grill until the meat is no longer pink inside. Brush occasionally with the pineapple sauce. Chicken should take about 7 to 10 minutes on each side.
• Put the four cups water into a medium saucepan over medium-high heat. Add onions, celery, and rice. Bring to a boil, and reduce heat to medium-low. Simmer until rice is tender, about 20 minutes. In a separate pan, heat the marinade over medium heat until boiling. Simmer for about 5 or 10 minutes, then remove from heat, and set aside.
• Serve the chicken on a bed of rice with the sauce covering it, or to the side.

HAWAIIAN SHRIMP OR CHICKEN CURRY

Steps:

• Put butter, onion, garlic and ginger into a 2-quart casserole dish. Cover, but stir occasionally, cook until onions are transparent.
• Stir in curry powder, flour and salt. Slowly add coconut milk and chicken broth, stirring constantly, till sauce thickens.
• Add shrimp or chicken, cover. Stirring occassionally
• Serve in soup bowls, hot and over rice. Makes 6 servings.
• NOTE: If you like, you can add carrots, potatoes and cabbage, cook till tender.

FRANKIE HARDING'S CHICKEN OR SHRIMP CURRY

Steps:

• To make the sauce: Melt butter in a 3-quart saucepan over medium-low heat. Add onion, carrot and celery and cook, stirring occasionally, until soft, about 5 minutes. Add curry and chili powders and cook, stirring, for 5 minutes. Whisk in flour, coconut milk and 1/3 cup water, raise heat to medium and whisk until just boiling. Whisk in salt, mace, allspice, nutmeg, cloves, cinnamon and then apple. Reduce heat to low, cover and simmer for 30 minutes. Push through a strainer with a metal spoon into a medium bowl, cover and refrigerate overnight.
• When ready to serve, place the sauce in a saucepan and stir in currant jelly and chutney. Heat over medium heat until blended, whisking occasionally. Add chicken or shrimp, stir and cook until heated through, about 5 minutes. If mixture is too thick, thin with chicken or shrimp cooking liquid or heavy cream. Serve with the rice and the condiments in separate bowls.

HAWAIIAN CHICKEN CURRY

Steps:

• In a saucepan over medium, heat olive oil. Add onion and red pepper and cook until soft. Add sesame and coconut oil; add chicken. Cook chicken half thru and then add garlic and ginger. When chicken is no longer pink, add chutney and stir for a couple minutes.
• Add pineapple and coconut milk; cook for 2 minutes. Add curry and black pepper; cook for 5 minutes. Thicken sauce with cornstarch; stir well. Serve chicken curry over Rice-A-Roni Butter & Herb® rice and sprinkle with coconut flakes.

HAWAIIAN CHICKEN CURRY

Steps:

• In a saucepan over medium, heat olive oil. Add onion and red pepper and cook until soft. Add sesame and coconut oil; add chicken. Cook chicken half thru and then add garlic and ginger. When chicken is no longer pink, add chutney and stir for a couple minutes.
• Add pineapple and coconut milk; cook for 2 minutes. Add curry and black pepper; cook for 5 minutes. Thicken sauce with cornstarch; stir well. Serve chicken curry over rice and sprinkle with coconut flakes.