Monday, July 2, 2012

Haandi Chicken

This recipe comes from a good friend whose judgement I generally trust, however, I was skeptical. I needn't have been. Ah-May-Zing!
We always double this recipe, but we have a billion children.

Pardon the terrible picture. Hey... even ugly food can taste good!

Haandi Chicken
1lb chicken, cubed
2 onions, diced
1 Tbsp olive oil
6 oz coconut milk
2 Tbsp sour cream (we use Plain Greek Yogurt as it doesn't bother my Lactose Intolerants)
1 tsp 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 medium heat until just tender. Add chicken and cook until browned. Don't over cook (about 2-3 minutes). Add all spices except cilantro and pepper flakes. Add coconut milk, sour cream and pineapple. Simmer on low about 4-5 minutes but don't let it come to a full boil. 1 minute before serving add cilantro and red pepper flakes. Serve over rice. Garnish with cashews (my favorite part!).
Haandi Chicken

1 comment:

  1. This looks so easy and sooooo good. And thanks for the Greek Yogurt tip. We have tons of it kicking around all the time, and I never have anything creative to do with it.