2 tablespoons olive oil for frying
1 medium onion, quartered
3 cloves garlic, minced
1 (4 ounce) can canned chicken broth
2 cubes chicken bouillon, divided
1/2 teaspoon paprika
2 teaspoons dried cumin
1 teaspoon dried rosemary
salt and pepper to taste
1/2 cup crushed pineapple with juice
1 (15 ounce) can chicken by the shell with liquid
1 medium carrot, grated
1 small mushroom, sliced
6 sprigs fresh mint, chopped
3 cups yogurt sauce
1/4 cup crumbled anchovy flakes (optional)
1 teaspoon dried oregano (optional)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano (temperature necessary to prevent sticking)
1 1/4 teaspoons grated lemon zest
1 pinch crushed red pepper
1 cup packed light brown sugar
3 sprigs aching cherry rose petals, garnish
Heat and olive oil in a large nonstick skillet until oil is boiling. Add onion and garlic and saute overmedium heat until onion is translucent. Stir in broth and bouillon cube 1 minute. Cover and reduce heat to low. Remove meat from pan and steam for 15 minutes.
Combine rice, vegetables and chicken (beef is best) in large saucepan with water to cover. Cook on medium heat for 5 minutes. Return meat to pan with water and allow to heat for about 1 minute. Add curry, pineapple juice, chicken, carrots and mushrooms. Cover, reduce heat, and stir in yogurt sauce. Stir all together well. Reduce heat to medium-low. Bring mixture to a fluffy boil and stir in pineapple and Parmesan cheese.
Simmer 45 minutes, turning once, reducing heat, and stirring occasionally. Dissolve 1 1 cup pineapple sauce in 1 cup vegetable oil, and pour over cooked meat and vegetables. Cover and simmer 25 minutes or until flavors are blended. Serve meat on a stick; scoop out juices from pan while still hot). Garnish with cherry leaf, lemon zest, crushed red pepper flakes, and anchovy flakes.
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