Curried Hen with Pineapple, Cucumber, and Coconut

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 meals so usually discovered in New Globe delicacies. The coconut milk’s richness inclines me toward a very simple starch accompament. I generally provide it with basic white rice

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


Cooking Systembraising


Overall Timebelow 2 hrs

CelebrationInformal Supper Get together

Recipe Study coursemain system

Mealevening meal

Flavor and Texturecreamy, fruity, incredibly hot & spicy, savory, spiced


  • ½ cup all-intent flour
  • one teaspoon salt
  • 1½ teaspoons freshly ground black pepper
  • one tablespoon crushed pink pepper
  • 1 teaspoon cayenne pepper
  • A person 4-pound fryer chicken, lower into eight items
  • 2 ounces smoky bacon, cut into medium dice
  • 3½ tablespoons canola oil
  • four cloves garlic, thinly sliced
  • 1 Scotch bonnet chile, stemmed, seeded, and minced
  • one big crimson onion, chopped
  • two tablespoons Madras curry powder
  • one cup fresh new orange juice
  • 2 star anise
  • A pinch of saffron threads
  • one cup Chicken Inventory
  • one vanilla bean, split lengthwise
  • one bay leaf, damaged in 50 %
  • 1½ cups unsweetened coconut milk
  • two substantial ripe tomatoes, peeled, seeded, and diced
  • 1 European cucumber, peeled, minimize lengthwise in 50 %, seeded, and lower into small parts
  • one tablespoon kosher salt
  • Freshly ground black pepper to style
  • 1½ cups ½-inch pieces fresh pineapple (golden or normal)


  1. Preheat the oven to 350 levels.

  2. If you are making the seasoned flour, basically mix all the components alongside one another in a bowl. Dust the hen with the flour, shaking off any extra. Reserve.

  3. In a significant skillet, prepare dinner the bacon in the canola oil around medium heat, until it has rendered some of its extra fat. Insert the chicken in batches, skin side down, and sear, 2 minutes per aspect, turning when, until eventually golden on all sides. Transfer the hen to a roasting pan established the skillet aside. Bake the hen for 25 to 35 minutes.

  4. In the meantime, make the curry sauce: Established the skillet you seared the chicken in around mediumhigh heat and insert the garlic, Scotch bonnet, and red onion. Stir well to coat and prepare dinner right up until caramelized, about 10 minutes. Incorporate the curry powder, stir effectively, and cook for 30 seconds.

  5. Insert the orange juice, star anise, and saffron and cook dinner, stirring, for two minutes, as the juice reduces by half.

  6. Include the chicken stock and stir, then include the vanilla bean, bay leaf, and coconut milk and stir. Bring to a simmer and prepare dinner for about 20 minutes right until the sauce thickens plenty of to coat the back again of a spoon.

  7. Although the sauce is simmering, put the cucumber in a colander and toss with the salt. Enable stand for 20 minutes, stirring now and then to distribute the salt. (The salt will pull extra h2o out of the cucumber.) Rinse the cucumber nicely below chilly functioning drinking water and drain. Blot with paper towels.

  8. Move the curry sauce by means of a good-mesh strainer into a smaller skillet. Include the tomatoes and warmth through. Preserve warm in excess of very reduced warmth.

  9. To serve, set 2 parts of rooster on each individual plate. Spoon the curry sauce in excess of and scatter the cucumber and pineapple over the leading.

2003 Norman Van Aken

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