Join “Jayni’s Kitchen” this week for “The Taste of Curry.”

Host Jayni Carey, right, will prepare the recipe below during an encore presentation.

A new show airs at 6:30 p.m. Tuesday each week on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Chicken Curry with Caramelized Pineapple

4 skinless, boneless chicken breasts (1 1/2 to 2 pounds), cut into 1-inch pieces
1/4 cup butter
1 medium onion, cut in half and thinly sliced
1 tablespoon vegetable oil
3 garlic cloves, finely chopped
2 tablespoons curry powder
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/4 cup almonds, coarsely cracked or slivered
1/2 cup plain yogurt
1 cup fresh pineapple chunks, drained, or 1 8-ounce can pineapple rings, drained
cooked white Basmati rice
fresh cilantro, snipped

Melt the butter in a large skillet over medium heat. Add the onion and cook, turning frequently, until golden. Add the garlic and the chicken pieces and cook for 3 to 5 minutes, turning often. Add the vegetable oil to the pan and sprinkle the curry powder over the chicken. Cook for 30 seconds, stirring constantly to cook the curry powder. Sprinkle the flour over the mixture and continue stirring for 30 seconds. Slowly add the chicken broth and almonds, stirring until the mixture becomes thick and bubbly. Continue cooking over low heat for 2 to 3 minutes more. Remove the pan from the heat and stir in 1/2 cup plain yogurt.

To caramelize the pineapple, lightly brown the pineapple chunks or rings in a non-stick skillet over medium-high heat, 3 to 4 minutes each side. No oil is necessary to brown them.

Serve the chicken curry over Basmati rice. Sprinkled with fresh, snipped cilantro and garnish with the caramelized pineapple. Serves 4 to 6.