Tempt-Asian Sesame Ginger Chicken Curry with Pineapple

Submitted by Nancy Judd
Serves 4-6

2 tablespoon Yellow Curry powder (and more to taste if desired)
1 tablespoon Canola oil
1 medium onion, diced
1 large clove garlic, finely chopped
½ cup water
1 13-14 ounce can lite coconut milk (regular coconut milk can be used)
1 -19 ounce can pineapple chunks in own juice ( drain juice and reserve)
1 packet Healthy Solutions Spice Blends Sesame Ginger Tuna
¼ cup Apricot/ Pineapple jam (preserves)
2 tablespoons brown sugar
1 tablespoon less sodium Soy Sauce
1 tablespoon Hoisin Sauce
1 ½ teaspoons salt (OR to taste)
½ teaspoon ground black pepper
1/8 to ½ teaspoon ground cayenne pepper or to taste (optional-amount affects heat level)
2 tablespoons flour
¼ cup water
2 ½ cups chopped cooked chicken. (I use a cooked Rotisserie chicken from Deli)
2 cups peeled, cubed (about ½ inch) and cooked Russet Potatoes
½ cup toasted sliced almonds (Reserve 2 tablespoons for garnish)
½ cup dried cranberries (Craisins) (Reserve 2 tablespoons for garnish)
½ cup sweetened coconut, (toasted if desired) for garnish
2 tablespoons chopped fresh cilantro leaves (garnish)
Cooked Jasmine Rice (3/4 cup to 1 cup cooked per person)

In a large skillet, cook and stir curry powder 10-15 seconds to release oils. Add canola oil, onion and garlic and stir and saute for 3-5 minutes. Add ½ cup water and immediately put a lid over top and cook until the water has evaporated. Stir in coconut milk, juice from pineapple, Healthy Solutions Spice Blends Sesame Ginger Tuna, jam, brown sugar, soy sauce, Hoisin sauce, salt and pepper and cayenne pepper if using. Stir and blend well. Simmer on low heat stirring occasionally for about 5 minutes to blend flavors. Stir together flour and water and add to sauce. Stir, cooking as it thickens. When thickened, add pineapple chunks, chicken, cooked potatoes, toasted almonds and craisins. Mix and cook until heated through. Taste and adjust for more seasoning (salt and Pepper and/or cayenne pepper) if desired. To serve: Put rice on a platter (or in individual bowls) and pour or scoop Curry over top. Sprinkle the sweetened coconut over top of curry, then reserved craisins then reserved toasted almonds and finish with a sprinkling of the chopped cilantro. Serve and enjoy.

Note: The spice level is up to you with the amount of Cayenne Pepper you use. 1/8 teaspoon is very mild. Also the amount of Curry on this platter in the photo is only about 1/2 of the total Curry this recipe makes.

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