Difference between revisions of "Tropical Chicken Curry"
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* 2 cups hot [[curry]] sauce | * 2 cups hot [[curry]] sauce | ||
| − | == | + | == Procedures == |
# Cook [[pineapple]] and [[bananas]] in [[butter]] in large skillet over medium heat until lightly browned. Remove and keep warm. | # Cook [[pineapple]] and [[bananas]] in [[butter]] in large skillet over medium heat until lightly browned. Remove and keep warm. | ||
# Cook [[chicken]] in same skillet about 3 minutes, stirring to cook evenly. Sprinkle with [[salt]] and [[pepper]]. | # Cook [[chicken]] in same skillet about 3 minutes, stirring to cook evenly. Sprinkle with [[salt]] and [[pepper]]. | ||
Revision as of 16:24, 11 July 2012
Description
Makes 6 servings.
Ingredients
- 3 bananas, quartered
- 3 pineapple slices, quartered
- 2 tablespoons butter or margarine
- 1 pound boneless chicken breasts, cut into thin strips
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 3 cups hot cooked rice
- ¼ cup slivered almonds, toasted
- 6 maraschino cherries for garnish (optional)
- 2 cups hot curry sauce
Procedures
- Cook pineapple and bananas in butter in large skillet over medium heat until lightly browned. Remove and keep warm.
- Cook chicken in same skillet about 3 minutes, stirring to cook evenly. Sprinkle with salt and pepper.
- Arrange chicken and fruit over hot rice.
- Sprinkle with almonds; garnish with cherries, if desired.
- Serve with curry sauce, prepared according to your favorite curry sauce recipe or packaged mix.
