Poulet a la Creole (Curried Chicken with Pineapple, Cucumber, and Coconut) Recipe

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Poulet a la Creole (Curried Chicken with Pineapple, Cucumber, and Coconut)
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F.
  2. For the Seasoned Flour: If you are making the seasoned flour, simply mix together the flour, salt, and the peppers together in a bowl. Dust the chicken with the flour, shaking off any excess. Reserve.
  3. For the Chicken: In a large skillet, cook the bacon in the canola oil over medium heat, until it has rendered some of its fat. Add the chicken in batches, skin side down and sear, 2 minutes per side, turning once, until golden on all sides. Transfer the chicken to a roasting pan fitted with a rack; set the skillet aside. Bake the chicken for 25 to 35 minutes.
  4. For the Curry Sauce: Set the skillet you seared the chicken in over medium-high heat and add the garlic, Scotch bonnet, and red onion. Stir well to coat and cook until caramelized, about 10 minutes. Add the curry powder, stir well, and cook for 30 seconds. Add the orange juice, star anise, and saffron and cook, stirring for 2 minutes, as the juice reduces by 1/2.
  5. Add the chicken stock and stir, then add the vanilla bean, bay leaf, and coconut milk and stir. Bring to a simmer and cook for about 20 minutes until the sauce thickens enough to coat the back of a spoon.
  6. While the sauce is simmering, put the cucumber in a colander and toss with salt. Let stand for 20 minutes, stirring now and then to distribute the salt. (The salt will pull excess water out of the cucumber.) Rinse the cucumber well under cold running water and drain. Blot with paper towels.
  7. Pass the curry sauce through a fine-mesh strainer into a smaller skillet. Add the tomatoes and heat through. Keep warm over very low heat.
  8. To serve, put 2 pieces of chicken on each plate. Spoon the curry sauce over and scatter the cucumber and pineapple over the top.
  9. (Note: You can substitute 1/2 cup all-purpose flour seasoned with kosher salt and freshly ground black pepper)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 724.89 Kcal (3035 kJ)
Calories from fat 394.35 Kcal
% Daily Value*
Total Fat 43.82g 67%
Cholesterol 298.84mg 100%
Sodium 1640.73mg 68%
Potassium 1160.7mg 25%
Total Carbs 56.4g 19%
Sugars 23.27g 93%
Dietary Fiber 5.57g 22%
Protein 29.01g 58%
Vitamin C 79.1mg 132%
Vitamin A 3.4mg 114%
Iron 9mg 50%
Calcium 83.1mg 8%
Amount Per 100 g
Calories 113.58 Kcal (476 kJ)
Calories from fat 61.79 Kcal
% Daily Value*
Total Fat 6.87g 67%
Cholesterol 46.82mg 100%
Sodium 257.08mg 68%
Potassium 181.86mg 25%
Total Carbs 8.84g 19%
Sugars 3.65g 93%
Dietary Fiber 0.87g 22%
Protein 4.55g 58%
Vitamin C 12.4mg 132%
Vitamin A 0.5mg 114%
Iron 1.4mg 50%
Calcium 13mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.3
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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