Taste of Home Pineapple Curry Chicken

Both of my children are currently in picky eating stages. My youngest has decided that he will eat nothing but peanut butter and jelly sandwiches and his older brother is determined to eat all the cereal in the house. Previously they were great about eating their dinners, but lately I have thought out my menu plans with their tastes in mind. One of the foods that everyone, including my children can agree on, is chicken. They both love chicken and will eat larger servings of it than pretty much any other food currently. I like to try a variety of chicken recipes since I prepare the protein so frequently and I was pleased to find a recipe for Pineapple Curry Chicken in the February/March issue of Taste of Home Magazine.

This recipe has 19 ingredients. It takes 25 minutes of prep and six hours of cooking time and makes 6 servings. I made one major modification to this recipe. The price of bone-in chicken breast halves was higher than I cared to spent. It would have cost approximately 20 dollars for 6 breasts, so I chose to use bone-in thighs instead, which were less than half the price. I had to go to multiple stores in order to find light coconut milk, our area only had regular full-fat. Finally, I chose not to top the curry with basil and toasted coconut. I followed the remainder of the recipe as written.

Substituting the chicken thighs for the breasts worked well and the chicken was very moist. The taste of the curry was very mild and kid friendly. My husband felt that the flavor was a little too mellow, but would be perfect for someone that wanted to try curry dishes that didn't want a strong/spicy curry flavor. If you like more curry flavor in your dishes I would recommend adding a lot more curry powder than the 3 tsp. recommended by the recipe. Overall, I liked that the crockpot did all the work for me and the prep was easy. My kids ate their servings and liked the mild taste.

For the recipe go to Pineapple Curry Chicken.