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      RECIPE TITLE "Calypso Curried Chicken Recipe"
    Source: Cooking at a Glance - Chicken,
    courtesy of

    yields Makes 4 servings  time--- difficultymoderate

    As a result of trade with India during the eighteenth century, this hearty curried chicken dish became popular in England and the American colonies, especially in seaports.


    One 8-ounce can pineapple tidbits (juice pack)
    4 boneless, skinless chicken breast halves (1 pound total)
    1/4 cup all-purpose flour
    1 teaspoon curry powder
    1/2 teaspoon salt
    1/4 teaspoon pepper
    2 tablespoons cooking oil
    3/4 cup chopped green sweet pepper
    1/2 cup chopped onion
    2 cloves garlic, minced
    One 14 1/2-ounce can diced tomatoes
    3 tablespoons currants or raisins
    1 teaspoon curry powder
    1/8-1/4 teaspoon crushed red pepper
    1/8 teaspoon salt
    1 tablespoon cornstarch
    1/3 cup coarsely chopped cashew pieces (optional)

    Food Of Jamaica
    Food Of Jamaica Informative essays by Jamaican food experts plus best recipes from both traditional kitchens & well-known chefs. Gorgeous color photos.


    Drain pineapple, reserving juice. Set aside. Rinse chicken; pat dry. In a plastic bag combine flour, 1 teaspoon curry powder, 1/2 teaspoon salt, and pepper. Add chicken breasts, one at a time, and shake to coat well.

    In a large, heavy skillet brown the chicken on both sides in hot oil over medium-high heat. Remove chicken from skillet. In the oil remaining in the skillet, cook green pepper, onion, and garlic till tender but not brown. Stir in drained pineapple, undrained tomatoes, currants, 1 teaspoon curry powder, crushed red pepper, and 1/8 teaspoon salt. Bring mixture to boiling; return chicken to the skillet. Cover and simmer for 8-12 minutes, or till chicken is tender and no pink remains. Remove chicken from the skillet; keep warm.

    Stir together cornstarch and reserved pineapple juice; add to tomato mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chicken. If desired, garnish with cashews.

    Recipe reprinted by permission of Weldon Owen. All rights reserved

      Nutrition Facts
    Makes 4 servings
    Facts per Serving
    Calories: 441 Fat: 10g Carbohydrates: 27g
    Cholesterol: 137mg Sodium: 660mg Protein: 58g
    Fiber: 5g % Cal. from Fat: 20% % Cal. from Carbs: 24%

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