Caribbean Curry

Name: Caribbean Curry
Ingredients: 2 tablespoons vegetable oil divided; 2 pounds boneless skinless chicken thighs cut into bite-size pieces; 1 onions medium, chopped; 2 cloves garlic chopped; 1 teaspoon fresh ginger finely grated; 1 cup pineapple chunks fresh or canned; 2 cups cauliflower florets cut into 1-inch pieces; 3 teaspoons curry powder divided; 1 jar (1 lb. 8 oz.) Ragu(R) Old World Style(R) Pasta Sauce; 2 tablespoons chopped fresh cilantro; 4 cups cooked brown rice hot, or white rice; 1/4 teaspoon salt; 1/8 teaspoon ground black pepper

13 ingredients

3 steps

Ingredients

2 tablespoons vegetable oil divided
2 pounds boneless skinless chicken thighs cut into bite-size pieces
1 onions medium, chopped
2 cloves garlic chopped
1 teaspoon fresh ginger finely grated
1 cup pineapple chunks fresh or canned
2 cups cauliflower florets cut into 1-inch pieces
3 teaspoons curry powder divided
1 jar (1 lb. 8 oz.) Ragu(R) Old World Style(R) Pasta Sauce
2 tablespoons chopped fresh cilantro
4 cups cooked brown rice hot, or white rice
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Directions

1

Season chicken with 1 teaspoon curry powder, salt and pepper. Heat 1 tablespoon oil in deep 12-inch nonstick skillet over medium high heat and cook chicken, stirring occasionally, 5 minutes or until almost cooked. Remove chicken from skillet and set aside.
2

Heat remaining 1 tablespoon oil in same skillet and cook onion with remaining 2 teaspoons curry powder over medium heat, stirring frequently, 4 minutes or until onion is tender. Stir in garlic and ginger and cook 30 seconds. Stir in cauliflower and pineapple and cook, stirring occasionally, 2 minutes. Stir in Pasta Sauce and simmer 10 minutes or until cauliflower is tender.
3

Stir in chicken and simmer 2 minutes or until chicken is thoroughly cooked. Sprinkle with cilantro. Serve with hot rice.