Our family loves curry. By the standards of most people we probably use way too much in our cooking, but our general rule of thumb is that you drown everything in curry.
This recipe was a huge hit, particularly with my most critical and honest taste tester (my husband). Of course I dumped in significantly more curry than this recipe calls for, but I would say the 3 tablespoons is a good starting point for those who are more cautious with the spice.
It’s fairly easy to make, which makes it a great midweek dinner. Definitely something that will appear at our table again, and again, and again.
3 tablespoons curry powder
4 tablespoons butter
1 onion, chopped
2 tablespoons flour
1/2 teaspoon ground ginger
1 (8-9 oz) can crushed pineapple (undrained)
3 chicken breasts (cut up and cooked)
2 tablespoons lemon juice
Cooked basmati rice
1) Throw butter and curry in a large skillet, and stir for about 2 minutes. Add onions and cook until onions are soft.
2) Blend in flour and ginger, then add chicken broth and pineapple. Bring to a boil and simmer (uncovered) for about 5 minutes.
3) Add chicken, and simmer covered for about 10 minutes. Stir in lemon.
4) Serve over rice