Curried Chicken

 A dish to serve in the summer as you can put the casserole in the oven and go sit out

on the deck. I like the fresh taste of the tomatoes and the spicy sauce over the chicken.

While you are eating, put some Pineapple sauce on medium

heat to simmer and when dinner is over, you can enjoy a warm pineapple- rum sauce

over ice cream. We let the sauce cool slightly, it is a bit too hot for the ice

cream to handle right out of the saucepan. 




2 cups rice

4 cups water


(Place in a rice cooker or follow package directions)


Chicken Curry

2 chicken thighs

2 chicken breasts, cut in half

2 chicken legs

2 chicken wings


(Remove the chicken skin with a kitchen shears or sharp knife. If you use a 

whole chicken, freeze the back and use it to make chicken stock.)


1 tablespoon canola oil

2 medium onions, chopped

6 green onions, chopped 

4 garlic cloves, minced


2 tablespoons mild curry powder (or as hot as you like it)

2 (14 1/2-ounce) cans Mexican stewed tomatoes, undrained

1 teaspoon chicken base

1 cup water

1/2 teaspoon garlic salt

1/4 teaspoon freshly ground Tellicherry peppercorns

Dash cayenne


Freshly chopped parsley for garnish


1 tablespoon cornstarch

2 tablespoons water


1. Preheat the oven to 350 degrees.

2. In a 5-quart sauté pan, heat the oil over medium heat. 

    Fry the chicken for about 5 minutes a side or longer. 

    The chicken should just be lightly browned. 

3. In the meantime, chop the onions and set out a 

    13 x 9 x 2-inch glass baking dish. 

4. Place the browned chicken in the baking dish. 

5. Sauté the onions, green onions and garlic for 5 minutes. 

    Add the curry powder, stewed tomatoes
    chicken base, water, garlic salt, pepper and cayenne. 

6. Pour the tomato sauce over the chicken. It will almost fill 

    the entire pan, so level it off a bit so you press some of the

    sauce between the chicken. Place uncovered in the oven 

    and bake for 1 hour.

7. Set the baking dish on the stovetop. Mix the cornstarch and 

    water together, stir in some of the hot tomato sauce and then 

    quickly stir the thickening sauce back into the chicken and 

    sauce. The sauce will thicken nicely without any additional

    heat if you do this right after taking the dish out of the oven.

    Serve over rice and sprinkle with chopped parsley. 


    Hint: If you prefer a richer sauce, you can heat the sauce 

    in a saucepan and reduce it for about 5 minutes 

    over medium heat.  


    Serves 4-5


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Pineapple Sauce with 
Vanilla Ice Cream

Make this dish with fresh pineapple for the best results. I have 
tried it with canned pineapple and I think the 
fresh pineapple
is superior. 




Ice Cream

Vanilla Ice Cream


Pineapple-Rum Sauce

1 fresh pineapple, cored and cut into about 1-inch pieces


(To do this, slice off the peel, then cut the pineapple 

 off the core in about four slices. Cut those slices in half 

 lengthwise, and then slice into bite-size pieces.)


1/2 cup apple juice

1/2 cup dark muscovado sugar 

1/3 cup granulated sugar

1 teaspoon butter

1/2 teaspoon vanilla extract

Dash ground cinnamon
Few drops rum flavoring


1 tablespoon cornstarch

2 tablespoons water


Sweetened flaked coconut


1. In a 3-quart saucepan, cook the apple juice and muscovado 

    sugar over medium heat for about 5 minutes. Stir in 

    the granulated sugar, butter, vanilla and cinnamon. 

2. Add the pineapple and continue to simmer (and stir now 

    and then) for 15-20 minutes or until the pineapple and 

    sauce are all at the same level in the saucepan. The 

    sauce will have reduced a bit, but to make it shiny and 

    thicken it a bit more, we like to add a bit of cornstarch. 

3. Mix the cornstarch and water in a small bowl. Add some 

    of the warm sauce, then pour the cornstarch mixture 

    back into the saucepan, stirring quickly. Cook about

    1 minute, then pour the sauce into a serving bowl. 

4.  When the sauce has cooled a bit, it will thicken even more. 

5.  Serve scoops of vanilla ice cream with a large spoonful 

     of pineapple sauce. Drizzle even more sauce over the ice 

     cream and serve immediately. A sprinkle of coconut is 

     optional and you could also toast the coconut if you 

     wished. If you wanted to get really creative,

     you could serve the dish in coconut shell halves. 


     Makes 4-5 servings




© - A copyright recipe

We would love to have you print this recipe

for your own use.