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Haandi Chicken With Pineapple Chunks

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Ingredients
  Cashew nuts 2 Ounce (50 Gram)
  Canned pineapple chunks in juice 8 Ounce (1 Can / 227 Grams)
  Skinless boneless chicken 1 Pound, cut into 1 1/2 inch cubes (500 Gram)
  Ground coriander 1 Teaspoon
  Chili powder 1 Teaspoon
  Garam masala 1 Teaspoon
  Ginger puree/Pulp 1 Teaspoon
  Garlic puree/Pulp 1 Teaspoon
  Salt 1 Teaspoon
  Ground cardamom 1⁄4 Teaspoon
  Coconut milk 6 Fluid Ounce (175 Milliliter)
  Natural yogurt 2 Tablespoon
  Corn oil 4 Tablespoon
  Onions 2 , finely chopped
  Curry leaves 6
  Finely chopped fresh coriander 2 Tablespoon
  Fresh red chilies 2 , finely diced
Directions

1. Reserve 6 of the cashew nuts and grind the rest in a spice grinder. Transfer to a mixing bowl. Dry roast the reserved cashews in a warmed frying pan for about 1 1/2 minutes, moving the cashews around the pan while roasting.
2. Drain the juice from the pineapple and then stir the pineapple juice into the ground cashews.
3. Reserve the pineapple chunks for the garnish. Add the chicken pieces, ground coriander, chilli powder, garam masala, ginger, garlic, salt, ground cardamom, coconut milk and yogurt and stir to mix.
4. Heat the oil in a haandi or a heavy-based saucepan and fry the onions until golden brown.
5. Throw in the curry leaves, then add the chicken mixture and stir-fry for 5-7 minutes. Lower the heat, cover, and cook for 10 minutes.
6. Remove the lid, add the finely chopped fresh coriander and red chillies and stir-fry for 2 minutes. Serve garnished with the roasted cashew nuts and chunks of pineapple.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes

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