John Myers
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Chicken Curry Hawaii
The perfect chicken curry hawaii recipe with a picture and simple step-by-step instructions.
“Hawaii” sauce
- 1 size Spring onion
- 1 small Onion red
- 6 Discs Pineapple
- 6 Discs Clarified butter
- 750 ml Unsweetened soy drink
- 750 ml Salt and pepper
- 750 ml Gourmet fine seasoning
- 750 ml Turmeric
- 10 piece Cardamom pod
- 1 Splash Worcester sauce
- 1 Splash Lemon
- 2 tablespoon Maizena
Chicken fillet
- 8 piece Chicken fillet tips
- 8 piece Salt and pepper
- 8 piece Curry
- 8 piece Meat flavoring
- 1 tablespoon Clarified butter
Rice “Hawaii”
- 1 large cup Jasmine rice
- 1,5 cups Water
- 0,5 cups Pineapple juice
- 1 tablespoon Curry
- 1 small teaspoon Salt
Hawaii sauce
- Peel the onion and chop it into small cubes – sweat the onion in clarified butter – deglaze with the soy drink – season with salt, pepper and turmeric, cardamom capsules and vegetable broth powder – simmer the sauce slowly and reduce a little
Chicken fillet tips
- Wash the chicken fillet tips, dry them and season with salt and curry – drape them on wooden skewers and sprinkle with meat seasoning – roast on both sides in hot clarified butter – then drizzle some honey over them
Sauce completion
- season the sauce with Worchester sauce, a splash of lemon juice and gourmet fine seasoning and then, if necessary, thicken with maizena or sauce binder – finally cut the pineapple into large cubes and add to the sauce
Rice “Hawaii” as a side dish experiment …
- Either prepare the rice as usual … or (like us) replace a small part of the required amount of water with the pineapple juice from the can – add a little salt and a tablespoon of curry and then cook the rice until soft
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