Chicken Hawaii

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 large onion, chopped (1 1/4 c.)
• 3 tablespoons finely chopped peeled fresh ginger
• 1 tablespoon finely chopped garlic (2 cloves)
• 2 (3 inch) cinnamon sticks
• 1 bay leaf
• 2 -3 tablespoons red curry paste
• 2 teaspoons all-purpose flour
• 1 (14 1/2 ounce) can unsweetened coconut milk (i used low fat)
• hot cooked rice
• toasted coconut
• 1/2 inch cubes fresh pineapple
• lime wedge
• chopped toasted macadamia nuts
• chopped fresh cilantro

Recipe

• 1 pat chicken dry and sprinkle with 1/2 teaspoon salt.
• 2 heat oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown chicken, four to five minutes per side. transfer to a plate, reserving fat in pot.
• 3 add onion, ginger, garlic, cinnamon sticks, and bay leaf to fat in pot and cook, stirring occasionally, until onion is browned, about 5 minutes. (you may need to add a touch more oil.).
• 4 add curry and flour and cook over moderately high heat, stirring, one minute.
• 5 stir in coconut milk and remaining 1/2 teaspoon salt and bring to a boil, stirring and scraping up any brown bits from bottom of pot.
• 6 return chicken and any juices accumulated on plate to pot, then reduce heat and simmer, covered, stirring occasionally, until chicken is cooked through, about 10-15 minutes.
• 7 discard cinnamon sticks and bay leaf. season with salt, then transfer to a shallow serving dish.
• 8 serve chicken over rice and allow guests to top as desired.