Halikahiki Moa Curry (Recipe)

Ingredients

2 fresh pineapples

4 slices bacon, finely chopped

1/3 cup finely chopped onion

1/3 cup finely chopped green sweet pepper

1/3 cup all-purpose flour

1 tablespoon curry powder

1/2 teaspoon salt

1 1/2 cups chicken broth

1/2 cup whipping cream

2 cups chopped cooked chicken

1 cup frozen peas

1/2 cup sliced water chestnuts

2 tablespoons sliced pimiento

Steps

1. Preheat the oven to 350°.

2. Cut the pineapple in half lengthwise, leaving the crown and leaves intact.  Remove the fruit, reserving the shells.

3. Remove the core from the pineapple.  Cut up enough of the pineapple to make 2 cups of bite-size pieces. Set aside.  Refrigerate or freeze the remaining pineapple in a covered container for another use.

4. Place the pineapple shells on a large baking sheet or in a 15x10x1-inch baking pan.  Wrap the crowns with aluminum foil.  Bake the pineapples in the 350° oven for 20 minutes.

5. Meanwhile, in a 12-inch skillet or Dutch oven, fry the bacon about 4 minutes or until it is partially done, stirring constantly.  Add the onion and green pepper.  Cook and stir until the vegetables are limp and the bacon is crisp.

6. Stir in the flour, curry powder and salt until well combined.  Add the chicken broth, blending well.  Cook and stir the mixture until thickened and bubbly.  Cook and stir for 1 minute more.  Gradually stir in the whipping cream.  Add the cooked chicken, the peas, water chestnuts, pimiento and pineapple pieces.  Simmer, uncovered, for 5 minutes.

7. To serve, place the hot pineapple shells on serving plates and spoon in the curry-chicken mixture.  Serve immediately.

Tips:

If desired, substitute cooked lamb, turkey or ham for the chicken.

If you prefer a sweeter mixture, add up to 1 tablespoon of sugar along with the curry powder.

When shopping for fresh whole pineapple, look for one with a plump shape that is slightly soft to the touch and is heavy for its size.  The stem end should smell sweet and aromatic, not heavy or fermented.  Refrigerate and use within two days.

If desired, pass small bowls of green onion, toasted coconut and chopped tomato to sprinkle on individual servings.

From : America's Best-Loved Community Recipes