Pineapple and Curry Chicken

Pineapple and Curry Chicken


2 tablespoons butter

4 chicken thighs

1 tablespoon finely chopped green onion

1/2 teaspoon curry powder

1 8oz can of pineapple slices (keep the juice from the can)

1/4 cup sherry

1 teaspoon zested orange peel

1 teaspoon corn starch

salt and pepper, to taste



Sprinkle chicken with salt and pepper, set aside.  In a heavy skillet (or dutch oven) heat butter.  Add chicken to the hot pan and cook until browned on all sides.  Add in onion and curry powder and cook for 1 minute.  Add the pineapple juice and sherry to the pot.  Cover and simmer 15 to 20 minutes until the chicken is thoroughly cooked and tender.

Meanwhile, in another pan, simmer orange zest with 1/2 cup of water about 5 minutes.  Drain.

In a small bowl, combine 1 tablespoon water with the corn starch.  Add to skillet with chicken and cook until sauce is thick and clear.  Add in the orange zest.

Serve with rice for a delicious main course.