Poulet a la Creole (Curried Chicken with Pineapple, Cucumber, and Coconut)

(4) Course Main Dishes Prep Time 20m Total Time 1h 5m

Ingredients in this Recipe

1 (4 pound) fryer chicken, cut into 8 pieces
1 1/2 cups 1/2 inch pieces fresh pineapple (golden or regular)
1 1/2 cups unsweetened coconut milk
1 1/2 teaspoons freshly ground black pepper
1 bay leaf, broken in half
1 cup chicken stock
1 cup fresh orange juice
1 European cucumber, peeled, cut lengthwise in half, seeded, and cut into small pieces
1 large red onion, chopped
1 Scotch bonnet chile, stemmed, seeded, and minced
1 tablespoon kosher salt
1 teaspoon cayenne pepper
1 teaspoon salt
1 vanilla bean, split lengthwise
1/2 cup all purpose flour
2 large ripe tomatoes, peeled, seeded, and diced
2 ounces smoky bacon, cut into medium dice
2 tablespoons Madras curry powder
2 whole anise" itemprop="name">star anise
3 1/2 tablespoons canola oil
4 cloves garlic, thinly sliced
Pinch saffron threads

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