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Touchdown Chicken Curry Recipe

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This recipe for Touchdown Chicken Curry is from REMPEL RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (796 ml) apricot halves
1 can (398 ml) pineapple chunks
3 large whole chicken beasts, halved
3 tbsp. cornstarch
¼ c. butter
3 med. onions, sliced
3 - 4 tsp. curry powder
1 ¼ c. chick broth, undiluted
1 ½ tsp. salt
¼ tsp. ginger
3 cups hot rice
Directions:
Directions:
Drain fruit, reserving ½ c. juice from apricots and pineapple. Skin and bone chicken breasts, slice crosswise into chunks, toss into cornstarch. Melt butter in skillet, add chicken, onions and curry; cook over med. heat until onions are tender
(10 min). Stir in reserved juices, chick broth, salt and ginger. Cook until mixture thickens and begins to boil. Pour into casserole dish, add fruit, cover with foil. Refrigerate. Bake uncovered at 350º for 45 min. Serve over rice.
Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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