Time for some more ‘lockdown cooking’! Today’s it’s an original recipe of my own creation. It’s a little complicated, but if you follow the instructions closely you can eat some too…
Start by throwing some chopped onions in a pan. Cook them on medium heat for a while.
When they’re somewhat cooked, add cubed chicken. The amount is up to you but for one portion I use two tenders. Salt liberally with kosher salt.
Walk away and forget you’re cooking until the onions start to burn, then add pineapple chunks. Cook for only about a minute longer just to brown the pineapple.
At this point the basmati rice you’ve been cooking in the background is ready, so it’s time to plate up and serve!
It’s a dish with a good mouth feel and a delightful mix of salty and sweet tastes. It also looks – as you can see – attractive on the table.
To increase the enjoyment, I recommend serving with Mt Dew.
As a bonus shot, here’s KLS’s paneer tikamasala she cooked alongside my Chicken Zoffè:
Which would you prefer?
K.’s looks much more professional. That said, I would happily eat either 🙂
Where’s the oil, garlic, ginger and chilies?
The pineapple is a good idea.