Web Content Viewer
Actions
Slow Cooked Pineapple Chicken Curry
Ingredients
| Curry | ||
| 4 | chicken breasts | |
| 1¼ | cup ½-inch cubed pineapple | |
| 1½ | cups diced onion | |
| 2 | tbsp minced garlic | |
| 3 | tbsp minced ginger | |
| ½ | tsp chili flakes | |
| 2 | tbsp VADIYA Curry Powder | |
| 1 | tbsp VADIYA Ground Cumin | |
| ½ | tbsp VADIYA Garam Masala | |
| 1 | tsp salt | |
| 1 | can (400 mL) LUCKY DRAGON Coconut Milk | |
| ½ | cup chicken stock or water | |
| ½ | cup CO-OP GOLD Sour Cream | |
| Side and Garnish | ||
| 4 | cups VADIYA Basmati Cooked Rice | |
| 1 | cup diced pineapple | |
| ¼ | cup chopped cilantro | |
| ⅓ | cup toasted and chopped cashews | |
Directions
Prep time: 10 minutes
Total time: 4 – 6 hours
Serves: 4
- Cut each chicken breast into three or four long strips.
- Place all curry ingredients except sour cream in a slow cooker and mix well. Cook on low for 6 hours or on high for 3 to 4 hours. Chicken should be cooked to an internal temperature of 165°F (74°C).
- When finished cooking, mix with a wooden spoon and pull the chicken apart so it's nicely shredded into the sauce. Add sour cream and mix well.
- Serve with cooked rice. Garnish with fresh pineapple, cilantro and cashews.
Discover more:
