Since my husband is from Trinidad and Tobago, I have of course over the past few years tapped into my Caribbean cooking style. And since I enjoy trying new things, I thought I would add a little healthy twist to an all time favorite, Curry Chicken.
I hope you all enjoy!
Mo’s Pineapple Curry Chicken
1- 2-1/2 lbs. chicken legs, thighs or wings (for this recipe I used all wings) you can also use chicken breast and cut into serving size pieces
2 tbsp. Olive oil
1/2 -1 tsb Ms. DASH (WE are a no salt house so we use seasonings only)
1 onion, chopped
4 garlic pieces, crushed
1 small can crushed pineapple, juice packed
1/2 tsp. Mustard
3-5 tsp. curry powder
1-1/2 cup chicken broth or stock (or use water if you don’t have broth)
1 -2 cups brown Rice (cook to instructions)
Heat oil in skillet or Dutch oven over medium heat. Add powder to oil and mix for about 2 to 3 minutes over medium-low heat, stirring constantly as you add small amounts of water. Add pineapple with juice. Cover pan and let cook over medium-low heat for about 10 to 15 minutes, stirring to prevent sticking.
Prepare chicken with all your seasonings and add to a baking dish at 375 temperature. stir until well mixed. Place in oven and cook for 20-30 mins or until chicken is cook through.
Add curry mixture to chicken dish. Cover chicken fully with mixture. Reduce heat, cover and allow to simmer /coom for about 15 minutes until chicken is cooked through.
Serve over cooked rice. Garnish with chopped green onions, red peppers, cilantro, shredded coconut or pineapples.
xoxo – Mo Joseph