Fry chicken breasts in a large pan with oil until cooked, about 30 minutes.
Remove from pan and remove all but 2 tablespoons of the oil.
Add the curry powder to the oil and cook for 1 minute on medium heat.
Add onions and celery, cooking until the celery is soft.
Add pineapple, broth and a small amount of salt and pepper, if desired.
Simmer for 2 minutes and add chicken back into the pan.
Cook, simmering for 35-45 minutes with pan covered.
Make a loose paste with cornstarch and a small amount of water.
Add to ingredients in pan, simmering on high fora few minutes until sauce is a bit thick.
Pour over chicken.
Serve with rice or couscous.
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|Serving Size: 1 Serving (320g)|
|Recipe Makes: 6|
|Calories from Fat: 165 (52%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 65.8mg||20 %|
|Sodium 319.9mg||11 %|
|Potassium 482.8mg||13 %|
|Total Carbohydrate 19.3g||6 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 17.1g|
|Protein 19.8g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 317
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