Easy Hawaiian Curry Chicken
Deanne Bennion
This recipe is the best! We first tasted it at a missionary dinner when we were serving in the Inner City Mission. It is an easy recipe - no amounts are exact measurements. All you need is a blender to mix everything together well. I have used gluten-free flour if I am cooking for my daughter-in-law and it works great.
4 - 6 chicken breasts, cut up
1/2 sweet onion
1 small can or 1/2 large can pineapple
1/2 cup flour
1 cup ketchup
1 beef bouillon cube dissolved in 2 cups hot water
1/2 tsp. ginger
1 tsp. curry powder
4 Tbsp. shredded coconut
4-6 slices precooked bacon, cut up
Place cut up chicken in bottom of pan (I use deep dish 9 x 9). In blender, combine onion, pineapple, flour, ketchup, bouillon, ginger, and curry powder.
Stir in, by hand, coconut and bacon. Pour on top of chicken pieces and bake uncovered at 350 degrees for 45 minutes to 1 hour. Serve over hot cooked rice.
This recipe is the best! We first tasted it at a missionary dinner when we were serving in the Inner City Mission. It is an easy recipe - no amounts are exact measurements. All you need is a blender to mix everything together well. I have used gluten-free flour if I am cooking for my daughter-in-law and it works great.
4 - 6 chicken breasts, cut up
1/2 sweet onion
1 small can or 1/2 large can pineapple
1/2 cup flour
1 cup ketchup
1 beef bouillon cube dissolved in 2 cups hot water
1/2 tsp. ginger
1 tsp. curry powder
4 Tbsp. shredded coconut
4-6 slices precooked bacon, cut up
Place cut up chicken in bottom of pan (I use deep dish 9 x 9). In blender, combine onion, pineapple, flour, ketchup, bouillon, ginger, and curry powder.
Stir in, by hand, coconut and bacon. Pour on top of chicken pieces and bake uncovered at 350 degrees for 45 minutes to 1 hour. Serve over hot cooked rice.
Comments
Post a Comment