Steps to Make Malaysian Rendang Chicken Curry

Pineapple And Chicken Curry

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Recipe Summary Pineapple And Chicken Curry

This is a wonderful sauce of pineapple, apple, onion, curry, and bacon that mixes together to make the most flavorful sauce for chicken on rice.

Ingredients | Malaysian Rendang Chicken Curry

6 slices bacon, sliced into small strips

1 onion, chopped

1 tart apple, chopped

1 ½ cups chicken broth

1 (8 ounce) can crushed pineapple, drained and juice reserved

1 (8 ounce) can pineapple rings, drained and juice reserved

2 tablespoons tomato puree

2 tablespoons all-purpose flour

1 ½ tablespoons curry powder

salt to taste

5 skinless, boneless chicken breast halves - pounded to about 3/4-inch thickness

Directions

Preheat oven to 350 degrees F (175 degrees C).

Heat a large skillet over medium-high heat. Saute bacon, onion, and apple in hot skillet until onion is slightly softened, about 5 minutes.

Stir chicken broth, reserved pineapple juices, tomato puree, flour, and curry powder into bacon mixture; bring to a simmer, reduce heat to medium-low, and cook, stirring often, until flavors blend and sauce thickens, about 10 minutes. Remove skillet from heat; stir crushed pineapple and salt into curry sauce.

Place chicken in a single layer in a glass baking dish. Pour curry sauce over the chicken.

Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with pineapple rings.

Info | Malaysian Rendang Chicken Curry

prep: 15 mins cook: 45 mins total: 1 hr Servings: 5 Yield: 5 servings

TAG : Pineapple And Chicken Curry

Meat and Poultry Recipes, Chicken, Chicken Breast Recipes,

Images of Malaysian Rendang Chicken Curry

Malaysian Rendang Chicken Curry : I made this lovely chicken rendang lighter by using less amount of coconut milk and it taste wonderful just the same.