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MAI KAI CHICKEN




Source of Recipe


Chyrel's Recipe Board


List of Ingredients




1 can (1 lb. 4 oz.] sliced pineapple, drained (reserve 1/3 cup syrup)
1/4 cup soy sauce
2 tsp. ground ginger
1/4 tsp. pepper
2 1/2. to 3-lb. broiler-fryer chicken, cut up
1/2 cup all-purpose flour (regular or instantized)
1/4 cup shortening
3 cups cooked rice
3/4 cup raisins
1/4 cup toasted diced almonds
Curry Sauce (below)

Recipe



Combine reserved pineapple syrup, soy sauce, ginger, and pepper.

Place chicken in large dish; pour pineapple marinade over pieces. Place in refrigerator 1 hr. Turn chicken pieces and marinate 1 hr. longer. Remove chicken and reserve the marinade.

Shake chicken in paper bag with flour. Brown thoroughly in hot shortening, about 20 min.

Heat oven to 3500. Combine rice, raisins, and almonds in oblong baking dish, 11 1/2x7 1/2x1 1/2. Place pineapple slices over rice mixture. Top with browned chicken; sprinkle chicken with 3 tbsp. of the reserved marinade. Cover and bake 40 min.; uncover and bake 10 min. longer, or until chicken is done. Serve with Curry Sauce. 4 servings.

CURRY SAUCE
1 tbsp. butter or margarine
1 tbsp. flour
1 tbsp. instant minced onion
1/8 tsp. garlic powder
1/2 tsp. curry powder
1/4 tsp. ground ginger
1 cup milk
1/4 cup toasted coconut

Melt butter over low heat in heavy saucepan. Stir in flour, onion, garlic powder, curry powder, and ginger. Cook, stirring until mixture is bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil 1 min. Stir in coconut; heat.