Kanu in Georgia
(This is a North Indian dish made of layered rice and spicy chicken curry. Perfect way to use up leftover chicken and rice!)
1 c leftover chicken (can be cubed, shredded or pulled off the bone)
1 c long grain rice
2 T refined oil
½ c water
2 Medium tomatoes, diced
1 red onion, diced
1 T finely chopped ginger
2 T finely chopped garlic
2 T freshly chopped cilantro
½ tsp salt or to taste
1 ½ tsp cumin powder
1 tsp coriander powder
½ tsp cinnamon powder
½ tsp nutmeg powder
½ tsp red chili powder (may use cayenne), adjust for level of spiciness)
Cook the rice (add 1 tsp salt while cooking) according to package directions, Set aside to cool. (Leftover rice works best in this recipe. But it’s OK as long as the cooked rice has cooled.)
In a hot wok or pan, heat the oil then sauté the onions on high heat until they are golden brown. Add ginger and garlic and sauté on high heat for another minute. Add the tomatoes and cook until the water evaporates and the tomatoes begin to sweat the oil.
Add the Garam masala mixture to the pan and stir fry for a minute to fry the masala. Add the water and chicken and salt to taste and let simmer on low heat for about 3-5 minutes until the water is well blended into the paste.
Preheat over to 300 degrees. In a glass ovenproof dish, layer half of the rice. Next layer half the chicken curry. Repeat layers. Cover with foil and bake for 30 minutes.
Before serving, turn the layers to blend well.