CHICKEN PINEAPPLE CURRY

• PREP TIME
  10 MINUTES
• COOKING TIME
  15 MINUTES
• SKILL LEVEL
  EASY
• MAKES
  4 
  SERVINGS

INGREDIENTS

• 2 cups cooked white rice, kept warm
• 1 tablespoon vegetable oil
• 2 boneless, skinless chicken breast halves, cut into bite-size pieces
• 1 can (12 fluid ounces) NESTLÉ CARNATION Evaporated Milk
• 1 1/2 teaspoons cornstarch
• 1 to 2 teaspoons yellow curry powder
• 1 MAGGI Chicken Flavor Bouillon Cube
• 1/4 teaspoon ground ginger
• 1/8 teaspoon red pepper flakes or to taste
• 1 red bell pepper, cut into 1/2-inch pieces
• 3 cups fresh or frozen broccoli florets, thawed and drained
• 1 can (8 ounces) pineapple chunks in juice, drained

INSTRUCTIONS

HEAT oil in large, nonstick skillet over medium-high heat. Add chicken; cook, stirring occasionally, for 3 minutes or until chicken is no longer pink. Reduce heat to medium; stir in evaporated milk, cornstarch, curry powder, bouillon, ginger and red pepper flakes. Continue cooking until mixture begins to gently simmer and bouillon is dissolved. 

STIR in bell pepper and broccoli (if using frozen broccoli, add for last 3 minutes). Cover; gently simmer for 6 minutes or until broccoli is tender. Remove from heat; stir in pineapple. Serve with cooked rice. 

TIP:
• If your family is new to curry, start with 1 teaspoon of curry powder. Taste and add more, if desired.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.