Haandi Chicken with Pineapple Chunks Recipe
Summary
Preparation Time30 MinCooking Time25 Min
Ready In55 MinDifficulty LevelEasy
HealthyHigh Protein
Ingredients
| Cashew nuts | 50 Gram | |
| 1 x 227g (8 oz) can pineapple chunks in natural juice | ||
| Skinless boneless chicken | 500 Gram | |
| Ground coriander | 1 Teaspoon | |
| Chilli powder | 1 Teaspoon | |
| Garam masala | 1 Teaspoon | |
| 1 teaspoon ginger pulp | ||
| 1 teaspoon garlic pulp | ||
| Salt | 1 Teaspoon | |
| Cardamom | 1/4 Teaspoon | |
| Coconut milk | 175 Milliliter | |
| Natural yogurt | 2 Tablespoon | |
| Corn oil | 4 Tablespoon | |
| Onions | 2 , finely chopped | |
| Curry leaves | 6 | |
| Coriander | 2 Tablespoon, chopped | |
| Red chillies | 2 , 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.
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.
Chef
