"ATW80DS" - Chicken & Pineapple Curry

Chicken Curry is a favorite in Culcutta, India
 

Serves: 4

6  halves of skinned chicken breasts (cut into 1/3s)

1 egg

½ cup flour

1 teaspoon curry powder

1 teaspoon chicken seasoning

1/4 cup butter, melted

1 can pineapple chunks in juice water

1 1/3 cups water

1/4 cup coconut dessert mix

1/4 cup brown sugar

2  tablespoon chicken soup base

1/2 teaspoon curry powder

1/4 teaspoon black pepper

4 to 6 cups cooked rice

Dip chicken breasts in beaten egg; coat with mixture of flour, curry powder and chicken seasoning. Place in shallow baking pan. Mix together melted butter and juice from pineapple chunks; drizzle over chicken. Cover with foil and bake at 350*F for 30 mins. Remove foil and continue to bake 30 mins more.

Combine pineapple chunks, water, coconut

dessert mix sugar, chicken soup mix, the

1/2 tsp curry powder and black pepper, in a saucepan. Cook over med heat until mixture comes to a boil and thickens slightly, stirring constantly; remove from heat. Serve chicken over rice, top with pineapple coconut mixture.