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Curried Chicken with Pineapple, Cucumber, and Coconut

Curried Chicken with Pineapple, Cucumber, and Coconut Recipe

  • 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)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 1459kcal (73%)
Total Fat 106g (162%)
Saturated Fat 39g (193%)
Cholesterol 346mg (115%)
Total Carbohydrate 38g
Dietary Fiber 5g
Sugars 17g
Protein 91g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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