INGREDIENTS:6 lbs. boneless chicken breasts and thighs, cut into strips
4 lbs. yellow onions, cut into narrow wedges
10 oz. garlic
8 oz. peanut or vegetable oil
2 oz. curry powder
2 tsps. turmeric
16 oz. half-and-half
4 ½ oz. flour
8 14 oz cans coconut milk
2 tsps. salt
3 lbs. pineapple chunks, drained
minced red onion, as needed for garnish
chutney, as needed for garnish
raisins, as needed for garnishDIRECTIONS:1.Sauté chicken, onions and garlic in oil until just tender.
2. Mix in curry powder and turmeric and cook for 2 to 3 minutes longer.
3. In a medium bowl, blend half-and-half with flour, add to chicken curry. Add coconut milk and salt and cook, stirring, until sauce comes to a boil and is thickened.
4. Add pineapple and heat through. Serve hot with rice accompanied by small servings of minced red onion, chutney and raisins.NUTRITIONAL INFORMATION:Calories 590 (63% from fat); Fat 41g (sat. 27g); Protein 30g; Carbohydrates 28g; Sodium 310mg; Cholesterol 85mg; Fiber 5g
SERVINGS:24 servingsFrom:Recipe from the National Onion AssociationPHOTO CREDIT:Photo Credit: NATIONAL ONION ASSOCIATION
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