|
Drain pineapple, reserving half cup of juice. In a plastic bag,
coat chicken with flour, curry, salt, ginger and cinnamon. In a
large skillet, brown chicken in butter and oil. Add onion and
garlic. Cook until onions are tender. Add reserved juice and
broth. Cook until boiling and it begins to thicken. Blend in
yogurt. Stir in pineapple. Serve over rice. Serves 6 – 8.
Condiments: chutney, sliced green onions, raisins, coconut,
almonds, chopped cilantro.
 |
