 | | Directions |
- Heat butter or oil over medium heat.
- Add onions, apple and celery.
- Saute until tender, stirring occasionally, for approximately 10-15 minutes.
- Combine flour and curry in a small bowl.
- Add vegetables and cook for one minute.
- Stir in chicken stock until smooth.
- Add pineapple, chicken and raisins.
- Cover and simmer for 20-30 minutes.
- Serve with rice and condiments if desired.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Container: large skillet
Servings: 8
|  | | Ingredients | | - | | 2 tablespoons unsalted butter or olive oil |
| - | | 1 onion - chopped |
| - | | 2 Granny Smith apples - peeled, cored and chopped |
| - | | 4 stalks celery |
| - | | 16 ounces pineapple tidbits |
| - | | 3 tablespoons curry powder - more to taste |
| - | | 1/4 cup flour |
| - | | 2 cups chicken stock |
| - | | 3 chicken breasts - boneless, skinless, cooked and diced |
| - | | 1/2 cup raisins - more to taste |
| - | | 6 cups rice - cooked |
| - | | mango chutney - optional for garnish |
| - | | grated coconut - optional for garnish |
| - | | chopped peanuts - optional for garnish |
| - | | green onions chopped - optional for garnish |
| - | | crisp bacon chopped - optional for garnish |
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