Mai Kai Chicken
By: li Kaufman
Published: Monday, November 30, 2009 - 1:19pm

Ingredients




1 (1 lb. 4 oz.) can sliced pineapple, drained (reserve ⅓ c. 
1/4 cup soy sauce
2 teaspoons ground ginger
1/4 teaspoon pepper
3 lbs. broiler-fryer chicken, cut up
1/2 cup Gold Medal flour (regular or Wondra)
1/4 cup shortening
3 cups cooked rice
3/4 cup raisins
1/4 cup toasted, diced almonds
Curry Sauce (below)
1 tablespoon butter
1 tablespoon flour
1 tablespoon instant minced onion
1/8 teaspoon garlic powder
1/2 teaspoon curry powder
1/4 teaspoon ground ginger
1 cup milk
1/4 cup toasted coconut

Preparation

1 Combine reserved pineapple syrup, soy sauce, ginger, and pepper. Place chicken in large dish; pour pineapple marinade over pieces. Place in refrigerator 1 hour. Turn chicken pieces and marinate 1 hour longer. Remove chicken and reserve the marinade. Shake chicken in paper bag with flour. Brown thoroughly in hot shortening, about 20 minutes. 2 Heat oven to 350 degrees. Combine rice, raisins, and almonds in oblong baking dish, 11 1/2 x 7 1/2 x 1 1/2 inch. Place pineapple slices over rice mixture. Top with browned chicken; sprinkle chicken with 3 tablespoons of the reserved marinade. Cover and bake 40 minutes; uncover and bake 10 minutes longer or until chicken is done. Serve with Curry Sauce. 4 servings. 3 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 minute. Stir in coconut; heat.

About


This recipe was in one of the first cookbooks my husband and I bought (more than 40 years ago).  We made it so often that some friends thought it was the only thing I knew how to cook.  ( My other "signature dish" at the time was Sombrero Pie from the same cookbook). As we "grew up" in our cooking and eating experience we found lots of new recipes to experiment  with.  Finding this again was my goal after my daughter asked for the recipe.  The old cookbook is long gone.  When I make it now, though, I'll use real garlic and onion instead of dried, minced onion and garlic powder.