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Calypso Curried Chicken

Source: Cooking at a Glance - Chicken
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Rating: 5   Reviews: 4 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Makes 4 servings
As a result of trade with India during the eighteenth century, this hearty curried chicken dish became popular in England and the American colonies, especially in seaports.
One 8-ounce can pineapple tidbits (juice pack)
4 boneless, skinless chicken breast halves (1 pound total)
1/4 cup all-purpose flour
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cooking oil
3/4 cup chopped green sweet pepper
1/2 cup chopped onion
2 cloves garlic, minced
One 14 1/2-ounce can diced tomatoes
3 tablespoons currants or raisins
1 teaspoon curry powder
1/8-1/4 teaspoon crushed red pepper
1/8 teaspoon salt
1 tablespoon cornstarch
1/3 cup coarsely chopped cashew pieces (optional)
Calypso Curried Chicken Recipe at
Drain pineapple, reserving juice. Set aside. Rinse chicken; pat dry. In a plastic bag combine flour, 1 teaspoon curry powder, 1/2 teaspoon salt, and pepper. Add chicken breasts, one at a time, and shake to coat well.

In a large, heavy skillet brown the chicken on both sides in hot oil over medium-high heat. Remove chicken from skillet. In the oil remaining in the skillet, cook green pepper, onion, and garlic till tender but not brown. Stir in drained pineapple, undrained tomatoes, currants, 1 teaspoon curry powder, crushed red pepper, and 1/8 teaspoon salt. Bring mixture to boiling; return chicken to the skillet. Cover and simmer for 8-12 minutes, or till chicken is tender and no pink remains. Remove chicken from the skillet; keep warm.

Stir together cornstarch and reserved pineapple juice; add to tomato mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chicken. If desired, garnish with cashews.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 441
Fat. Total: 10g
Fiber: 5g
Carbohydrates, Total: 27g
Sodium: 660mg
% Cal. from Fat: 20%
Cholesterol: 137mg
Protein: 58g
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: Jennifer, VA Reviewed: 05/29/2007
I make this recipe regularly. I keep the pineapple & raisins on hand so I just have to make sure I have garlic, onion, and peppers. Usually I leave out the chicken for a vegetarian meal but it is delicious with the chicken too!
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