Party Planning Recipes for the month of June >
| | Polynesian Chicken Curry
3 or 4 large chicken breasts, split
1/4 to 1/2 cup of butter or margarine
1 tablespoon of curry powder
1 1/2 cups of unsweetened pineapple juice
1/4 cup of honey
1/4 cup of ketchup
1 1/2 teaspoons of salt
1/4 teaspoon of garlic powder
1 tablespoon of cornstarch
1/4 cup of unsweetened pineapple juice
1 green pepper, seeded and cut in chunks
1 cup of halved cherry tomatoes
1/2 cup of salted cashews
Oven Steamed Rice
5 strips of crisp cooked bacon, diced
1 cup of chopped scallions
1 cup of flaked chutney
ºF.In a large skillet, sauté chicken in butter until golden brown. Drain excess fat and reserve 1 tablespoon. Stir in curry powder. Add 1 1/4 cups of pineapple juice, honey, ketchup, salt and garlic powder. Heat to boiling, cover, reduce heat and simmer for 35 to 30 minutes until chicken is tender.
Remove chicken to a heated serving platter and keep warm. Combine cornstarch with 1/4 cup of pineapple juice and stir into pan juices until sauce boils and thickens.
Add green pepper, tomatoes, and cashews. Heat throughout, then spoon sauce over chicken. Serve with hot cooked rice. Pass bacon, green onion, coconut and chutney as accompaniments in separate bowls. Makes 6 to 8 servings
Oven Steamed Rice
1 1/2 cups of raw concentrated white rice
1 1/2 teaspoons of salt
a dash of freshly ground black pepper
2 tablespoons of butter or margarine
3 1/2 cups of boiling water
Preheat oven to 350ºF. In a 1 1 /2 quart casserole with tight fitting lid, combine rice, salt and pepper. Dot top with butter. Pour boiling water over all, stir to melt butter.
Cover and bake for 45 minutes (don't peek, don't stir). To serve fluff up lightly with a fork. Makes 6 to 8 servings
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