INGREDIENTS:6 lbs. boneless chicken breasts and thighs, cut into strips 4 lbs. yellow onions, cut into narrow wedges 10 oz. garlic 8 oz. peanut or vegetable oil 2 oz. curry powder 2 tsps. turmeric 16 oz. half-and-half 4 ½ oz. flour 8 14 oz cans coconut milk 2 tsps. salt 3 lbs. pineapple chunks, drained minced red onion, as needed for garnish chutney, as needed for garnish raisins, as needed for garnishDIRECTIONS:1.Sauté chicken, onions and garlic in oil until just tender. 2. Mix in curry ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.