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Curried Chicken with Pineapple, Cucumber, and Coconut

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Curry and coconut, star anise and saffron—here is a recipe that demonstrates the powerful union of Caribbean and Asian food so often found in New World cuisine. The coconut milk’s richness inclines me toward a simple starch accompament. I often serve it with basic white rice

Recommended wine: An off-dry Riesling will stand up to the spices and heat of this dish.

SERVES4

Cooking Methodbraising

CostModerate

Moderate

Total Timeunder 2 hours

OccasionCasual Dinner Party

Recipe Coursemain course

Mealdinner

Taste and Texturecreamy, fruity, hot & spicy, savory, spiced

Ingredients

  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 1½ teaspoons freshly ground black pepper
  • 1 tablespoon crushed red pepper
  • 1 teaspoon cayenne pepper
  • One 4-pound fryer chicken, cut into 8 pieces
  • 2 ounces smoky bacon, cut into medium dice
  • 3½ tablespoons canola oil
  • 4 cloves garlic, thinly sliced
  • 1 Scotch bonnet chile, stemmed, seeded, and minced
  • 1 large red onion, chopped
  • 2 tablespoons Madras curry powder
  • 1 cup fresh orange juice
  • 2 star anise
  • A pinch of saffron threads
  • 1 cup Chicken Stock
  • 1 vanilla bean, split lengthwise
  • 1 bay leaf, broken in half
  • 1½ cups unsweetened coconut milk
  • 2 large ripe tomatoes, peeled, seeded, and diced
  • 1 European cucumber, peeled, cut lengthwise in half, seeded, and cut into small pieces
  • 1 tablespoon kosher salt
  • Freshly ground black pepper to taste
  • 1½ cups ½-inch pieces fresh pineapple (golden or regular)

Instructions

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