Hawaiian Chicken Curry
Aloha from Canada!
When I was living in the Eastern part of Canada, Hawaii was a destination I always dreamed of visiting but never thought I ever would (just like Egypt… maybe it’s an omen, lol!). The nearest “tropical” destinations from Toronto besides Florida are the Caribbean Islands. Within 7 hours I could’ve been pretty much anywhere… except Hawaii
When I met David, within a couple of months of dating, we were planning our first trip to Hawaii. Now remember I was living in Toronto and he was living in Vancouver. Sure enough, four months later after we started dating, we flew to Hawaii… aloha!
Who doesn’t love Hawaii? The scenery is breathtaking! The people are so laid back and friendly. Its traditions and culture are so interesting. Its food… oh my! it’s so delicious! If you’re a traveler and a “foody”, Hawaii is the place to go…
The recipe I’m about to share with you is not one of my creations but David’s. He was inspired by the beautiful tropical flavors of Hawaii after our very first trip to Kauai. This is his fabulous Hawaiian Chicken Curry!
I’m a lucky woman! I’m with a man who’s multi-talented, funny and so adorable! I have to admit, David is a great cook. He came up with so many delicious recipes on his own. He also inspired some of my creations from his input and ideas plus did I mention he’s funny?
His Hawaiian Chicken Curry is an incredible recipe! The ingredients combine harmoniously in a nice, rich coconut milk sauce. With just a little zip to it, served over my Herb & Butter Rice and topped with coconut flakes, it makes this dish a super star because everyone loves it! In his recipe, I also use one of mine which is my homemade Mango Chutney. It’s a great addition to this chicken recipe.
If Hawaii is too far away from where you live, don’t worry. Now you have a scrumptious meal to appreciate whenever you’re craving something “Tropical”. From the West Coast of Canada, Aloha and please enjoy this Hawaiian Chicken Curry… (hang loose!)
Bon Appétit!
Check out these other flavorful chicken recipes…
– Cognac Chicken Liver Pâté
– 3 Cheese Chicken Parmesan
– Chicken Française
– Chicken in Creamy Jalapeño Cheese Sauce
– Quick & Easy Chicken Chop Suey
– Chicken Stuffed Crêpes with Poblano Sauce
and for even more poultry recipes, click on this link… Recipe Category • Poultry
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Hawaiian Chicken Curry
Hover to scale
Ingredients
- 1 1/2 tbsp. olive oil tips & tricks
- 3/4 cup red onions, finely chopped
- 3/4 cup red peppers, finely chopped
- 2 large chicken breasts, cubed into bite-size
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 1 tbsp. sesame oil
- 2 tbsp. coconut oil
- 2 large cloves garlic, pressed
- 1 1/2 tbsp. fresh ginger, minced
- 1/2 cup (125 ml) mango chutney see Recipe
- 1 can (13.5 oz./398 ml) coconut milk
- 1 1/2 cups fresh pineapple, cubed
- 2 tsp. curry powder
- 2 tsp. cornstarch (mixed with 1/2 cup cold water)
- 1 tbsp. coconut flakes per plates, for garnish
Directions
- In a large saucepan over medium heat, add olive oil. When it gets hot, add onions and red peppers; cook until soft, about 5 minutes.
- And chicken and season with freshly ground black pepper before adding sesame oil and coconut oil. Cook the chicken halfway thru before adding garlic and ginger.
- When the chicken cubes are no longer pink and nicely cooked, add chutney and stir for a couple of minutes.
- Add pineapple and coconut milk; cook for 2 minutes.
- Add curry and crack more freshly ground black pepper; stir very well and cook for 10 minutes.
- Add the cornstarch mixture and stir until the sauce thickens, about 45 seconds.
- Remove from the heat and serve chicken curry over Herb & Butter Rice and sprinkle with coconut flakes.
Don't forget to rate and comment on this recipe!
What kind of curry powder did you use?
Just the regular madras. Enjoy the recipe Phil 😉
loved it!!! made it and took it to work and everyone loved it!!
Good morning Michael ☀ That’s awesome! I’m so happy that you and your co-workers enjoyed it! Thanks for sharing and have a fantastic day ☺