Monday, March 26, 2012

Haandi Chicken

A friend recently posted this recipe on Facebook and I was so smitten with the ingredients I just had to make it. Good thing I did because it was amazing and will be permanently added to my repertoire of quick, easy, delicious meals.

And pardon the HORRENDOUS picture. Some of the best tasting food is just plain ugly.
We double this recipe, because apparently my family is huge now. But I recommend doubling it anyway. You're going to want the leftovers (which were just as good).

Haandi Chicken
1lb chicken, cubed
2 onions, diced
1Tbs olive oil
6oz coconut milk
2tbs sour cream
1tsp Each: coriander, chili powder, garam masala, ginger, garlic salt
1/4 tsp cardamom 
1 bunch fresh cilantro, chopped
8 oz pineapple pieces 
1/2 c cashews
Red pepper flakes

Cook onions in olive oil over med heat until just tender. Add chicken and cook util browned. Don't over cook (about 2-3 min). Add all spices except cilantro and pepper flakes. Add coconut milk, sour cream and pineapple. Simmer on low about 4-5 min. But don't let it come to a full boil. 1 minute before serving, add cilantro and red pepper flakes (optional). Serve over rice. Garnish with cashews. 

1 comment:

Jenny said...

This was sooo.... good.