Tag Archive for: World Missions

Creamy Boneless Chicken Handi – Pakistan

 

Creamy Boneless Chicken Handi

Aneela Jordan
This dish is made in a round clay pot called handi which gives it even a better taste than this.  It is made occasionally for special guests.   
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Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course

Ingredients
  

  • 2 boneless chicken breasts
  • 1 large yellow onion
  • 2 large roma tomatoes
  • 1-2 green chilies
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1/2 cup cilantro
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/3 tsp freshly ground pepper
  • 1/2 tsp cumin seeds
  • 1 tsp freshly ground coriander powder
  • 5 cloves
  • 1 small heavy cream
  • 1/2 cup mozzarella cheese
  • 1/2 cup oil
  • 1/2 stick butter

Instructions
 

  • Cut the chicken breasts into 1 or 2 inch cubes. 
  • Also chop onion  tomatoes ,cilantro, green chilies and keep them separately. 
  • Take a wok or a pot and heat 1/2 cup (or less oil if you want to add butter) on medium flame. 
  • When the oil is hot add onions and till light golden brown. You will smell a nice aroma of the onions.
  •  Add minced garlic and fry for another minute.  
  • Add chicken, turn the heat to high and keep frying for 8-10 minutes till the meat cubes change the color and become light golden red. Add butter .
  • Add salt, red chilies, ginger, cumin, coriander black pepper and tomatoes fry for 5 minutes till the tomatoes mix up and form a nice gravy.
  • Add finely chopped green chilies and cream. Cover with the lid and let it cook for 8 to 10 minutes over medium to low heat while keeping watch that it does not burn. To avoid sticking to the bottom of the pot keep stirring often.  
  • Add cut up mozzarella cheese cubes and cilantro on the top of the chicken and let it simmer for 3 to 5 minutes. 
  • Very tasty creamy boneless chicken handi is ready. Serve it with boiled long grain basmati rice or Nan bread.

Video

Keyword chicken, handi, pakstani

 

Indian Tacos – Apache mission field

 

Indian Tacos

LizaTina Stanley and Carlotta Stanley, members at Our Savior's Lutheran Church in Bylas, AZ
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Course Main Course

Ingredients
  

  • 5 cups flour
  • 1 1/2 tsp salt
  • 2 tbsp baking powder
  • warm tap water
  • 2 lbs pinto beans
  • 3 medium tomatoes
  • 1 small yellow onion
  • 1/2 head iceburg lettuce
  • 1 cup shredded cheese

Instructions
 

  • In the morning: rinse beans, put in pot, cover with water and soak 2-3 hours
  • In the early afternoon, bring beans and water to a boil, simmer for another 1.5-2 hours. Drain. Smash.
  • Dice tomatoes and onion
  • Shred lettuce and cheese
  • Make dough by sprinkling salt and baking powder on flour. Mix with hands.
  • Add warm water, mixing with hand til dough is formed.
  • Roll dough into balls, setting into a pan, cover with a dry towel. (Some make dough balls the size of a large onion)
  • Let set for 5 minutes.
  • Heat oil, flatten dough ball, fry till golden on both sides.
  • Assemble taco, fold and enjoy!

Video

Keyword apache, native american, tacos