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LOCATION: Recipes >> Poultry >> Pineapple Curry

Print this Recipe    Pineapple Curry

Curry with Pineapple

3 cups milk
2 cups coconut
3 cloves garlic, minced
1 Tbl ginger root, chopped
2 apples, cored and diced
2 onions, chopped
2 T curry powder
1/2 cup butter, softened
1/2 cup flour
1/2 tsp salt
1/2 cup cream
3 cups cooked chicken
1 cup pineapple, diced

Combine milk and coconut. Simmer. Add garlic, ginger, apples,
and onions. Blend curry powder and 2 Tbl butter. Add to coconut
mixture. Cook at low heat for 3 hours. Stir occassionally. Remove
from heat. Cool several hours, or overnight. Strain. Heat thoroughly
over low heat. Blend flour with remaining butter. Add to mixture.
Stir until mixture thickens. Stir in salt and cream. Add chicken
and pineapple. Cook over a low heat 1/2 hour.

Variation: For the aloha touch, serve curry in a scooped-out
pineapple shell. Serve with steamed rice. Serve crisp chopped
bacon, chutney, pickles, shredded coconut, chopped nuts, raisins,
chopped hard boiled eggs and dried apricots (that have been soaked
in water, drained and finely chopped) as condiments.

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