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Chicken Pasanda




Source of Recipe


Cooking Light-10/02






List of Ingredients



• 1/2 cup roasted cashews
  
• 2 cups plain low-fat yogurt
  
• 1 cup coarsely chopped onion
  
• 1/4 cup fresh lemon juice
  
• 2 tablespoons chopped peeled fresh ginger
  
• 2 jalapeno pepper, seeded
  
• 2 1/2 teaspoons ground coriander seeds
  
• 3/4 teaspoon ground cardamom
  
• 3/4 teaspoon ground cinnamon
  
• 1/2 teaspoon black pepper
  
• 1/4 teaspoon ground cloves
  
• 1 teaspoon salt, divided
  
• 6 (4 ounce) skinless boneless chicken breast halves, cut into thirds
  
• 2 teaspoons vegetable oil
  
• 1 cup cubed fresh pineapple
  
• 2 tablespoons chopped cashews, roasted
  
• 2 tablespoons chopped fresh cilantro
  
• 4 (6 inch) pitas, each cut into 6 wedges
  






Instructions



1. Place 1/2 cup cashews in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. Add yogurt; process until well blended. Remove from processor; set aside.
   
2. Combine onion, juice, ginger, and jalaprno in a blender or food processor; process until finely chopped.
   
3. Combine coriander and next 4 ingredients (coriander through cloves) in a large zip-top plastic bag; add 1/2 teaspoon salt and chicken. Seal bag and shake to coat.
   
4. Heat oil in a large nonstick skillet over medium-high heat; add chicken pieces. Cook 4 minutes on each side or until done. Remove chicken from pan; keep warm.
   
5. Add onion mixture to pan. Reduce heat to medium; cook 3 minutes or until liquid evaporates, stirring frequently. Add 1/2 teaspoon salt and yogurt mixture to pan; cook 3 minutes or until heated, stirring frequently.
   
6. Spoon 1/2 cup yogurt mixture onto each of 6 plates. Top each serving with 3 chicken pieces. Sprinkle each serving with about 2 1/2 tablespoons pineapple, 1 teaspoon chopped cashews, and 1 teaspoon cilantro. Arrange 4 pita wedges on each plate.
   
7. Servings: 6
   
8. 386 cal, 11g fat, 27.7g pro, 40.3g carb, 2.9g fiber, 51mg chol, 3.2mg iron, 708mg sod, 206mg calc.
   






Final Comments


Serving Ideas: Use the pita wedges to scoop up the remaining sauce.