Chicken Curry and Pineapple

Chicken Curry and Pineapple Ingredients

1/4 cup Butter	3 tablespoon Curry powder
1/2 cup Almonds sliced	1 can (10 oz) Cream of Chicken Soup
26 ounce Canned pineapple chunks	1 can (10 oz) Cream of Mushroom Soup
3 tablespoon Chutney	2 1/2 cup Chicken cooked and diced
3 tablespoon Butter	1/2 cup Sour cream
1 cup Onion diced	6 cups Rice
2/3 cup Celery sliced

Instructions for Chicken Curry and Pineapple

1. Put 1/4 cup of butter and almonds into a 1-quart glass casserole. Cook uncovered in microwave oven 2 minutes on high, stirring after 1 minute. Remove almonds with a slotted spoon and place on absorbent paper.

2. Add pineapple chunks and chutney to butter in the casserole and mix well. Heat uncovered in microwave oven 2 minutes on high or until pineapple is glazed. Remove from the microwave and keep warm.

3. Put 3 tablespoons of butter, the onion, celery, and curry powder into a 2 1/2-quart glass casserole. Cook uncovered in microwave oven 4 - 6 minutes on high or until onion is tender, stirring after 1 minute.

4. Put condensed soups and cooked chicken into large pot. Add onion mixture and pineapple mixture and stir over low heat until steaming. Add sour cream and remove from heat.

5. Serve over steamed rice.

Main Ingredient: ChickenCuisine: Indian

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