This meal seems to be a favorite, and thankfully, those with dietary issues (like I referred to yesterday) are able to eat it. (If I remember not to add that yummy curry sauce I found in the pantry that contains wheat!!) My friend Kirsten introduced this recipe to me when we cooked out at Woodsman together a few years ago. It’s a family favorite of theirs, and we like it, too!
POLYNESIAN CHICKEN DINNER (I’m just giving the “normal” sized recipe below:)
2 Tbsp. olive oil
2 onions, diced
1-2 garlic cloves, minced
2 Tbsp. lemon juice
2-4 Tbsp. curry powder
1. Sauté olive oil, onion, and garlic in a heavy, deep skillet.
2. Blend lemon juice and curry powder in a small bowl.
3. Stir curry mixture into sautéed onions and fry lightly for 1-2 minutes. This produces a relatively mild curry ~ use a greater amount of curry for a stronger flavor.
4. Add 1-3 chicken breasts cut into small pieces and stir fry briefly to coat with spices.
5. Add tomato sauce, salt and vegetable broth. Bring to a boil, reduce heat, and simmer 1 – 1 1/2 hours or until slightly thickened. Add more liquid during cooking as needed for thin stew consistency.
6. Thicken slightly with cornstarch just before serving, if desired.
7. Serve with hot rice and a selection of the following condiments:
- finely sliced greens
- chopped onions, tomatoes, green pepper
- pineapple tidbits, mandarin orange slices
- sunflower seeds, coconut, diced apples
- greek yogurt
Trust me. When you put all those yummy condiments together on it, it is absolutely amazing!
For 50 people, I used 2 boxes of chicken breasts, 4 onions, 20 garlic cloves, 2 litres chicken stock, 1/2 large can tomato sauce, 1/2 cup curry (could have been more),1/4 cup lemon juice, salt and pepper. I “stewed” it in the oven for hours like I did the Beef Stroganoff and thickened it a bit with cornstarch.
(This meal is a bit labour intensive…)
It’s really yummy served with garlic naan bread (that has been warmed in the oven).