Slow Cooker Hawaiian Ribs

I do need to apologize for the photo quality on this post;  it’s embarrassing to post this photo, but with my limited ability I am not able to work magic nor would I want to alter the photo to make it look like what it’s not.  However, I do want to say that this is an awesome recipe!!  It reminded me of Korean rib stew “galbi jjim – 갈비찜” – we really enjoyed eating this with short grained rice, just love it when the rice soaks up the sauce, yum!  I altered the recipe from here (if you want to see a good photo, check her photo, it looks very delicious!) to adjust to our “Asian” palate 🙂  This is a really simple dish to make (no prior braising or any of that), it’s basically “throw all the ingredients together” type of a dish.

Slow Cooker Hawaiian Short Ribs (2)

  • 2 lbs. boneless beef short ribs
  • 1/4 cup reduced sodium soy sauce
  • 1/8 cup regular soy sauce
  • 2 Tablespoons brown sugar
  • 2 Tablespoons honey
  • 1 (6-8 ounces) canned crushed pineapples; drained
  • 3 Tbsp. pineapple juice, saved from the canned pineapple
  • 6-7 minced garlic
  • 1 teaspoon Chinese 5 Spice powder
  • 1/2 teaspoon black pepper

Slow Cooker Hawaiian Short Ribs (1)

  • Spray slow cooker with cooking spray.
  • Evenly distribute rib meat inside slow cooker.
  • In a small bowl, combine 2 soy sauce, brown sugar, honey, drained crushed pineapple, pineapple juice, minced garlic, Chinese 5 Spice powder, and black pepper;   stir until evenly combined. Dump over rib meat.
  • Cover and cook on low for 6-8 hours.

** I added bok choy into the slow cooker about 1 hour before the ribs were done.  If you want your bok choy to have more vibrant green color either sauté or steam them, but since time was an issue for me I just put them inside the slow cooker. 

My opinion: Oh so yummy!! Melt in your mouth beef ribs and delicious sauce that just soaks into the rice.  I’m a bit of a rice snob, and I do recommend you cooking short grained rice (love the consistency and the ability to really soak in the sauce).  Even though the bok choy came out dull looking I think they also absorbed the sauce and had a wonderful flavor.  This is such an easy slow cooker recipe; you have to try it!  I’m itching to make this again, but since I don’t want to eat too much red meat I’m patiently waiting to cook this again 🙂

Slow Cooker Thai Curry

I love my slow cooker and I love Thai curry!  I have been trying different slow cooker recipes gearing up for the Summer.  I always associated slow cooker to Fall/Winter, but I realized slow cooker comes in handy (even saved many dinners) during Summer especially when you live in a 100 plus year old house without central air… I adapted this Thai curry recipe from here;  instead of beef, I added chicken; instead of beef stock, I added chicken stock; and depending on your taste adjust the amount of curry paste, sugar and fish sauce.  I also added bell peppers, carrots, zucchini,  and  bamboo shoots; used regular coconut milk instead of light milk, omitted jalapeno,  and garnished with cilantro.  


Serving: 8

  • 2 pounds lean beef stew meat
  • 1/8 teaspoon salt
  • 2 cups finely chopped onion (1 onion)
  • 4 garlic cloves, minced
  • 3/4 cup lower-sodium beef broth
  • 1 tablespoon dark brown sugar
  • 3 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 1 (13.5-ounce) can light coconut milk  (** I used regular coconut milk)
  • 1 jalapeño pepper, minced
  • 2 cups bagged baby spinach leaves
  • 4 cups hot cooked jasmine rice
  • 1/2 cup fresh basil leaves

**See the adjustments I made above (in the introduction).  

  1. 1. Heat a large nonstick skillet over medium-high heat. Add beef; cook 5 minutes or until browned, stirring occasionally. Drain. Place beef in a 4-quart electric slow cooker; sprinkle with salt.
  2. 2. Return pan to medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Spoon onion mixture over beef. Combine beef broth and next 6 ingredients (through jalapeño); pour over beef. Cover and cook on LOW for 6 hours.
  3. 3. Stir in spinach. Cover and cook on LOW for 15 minutes or just until spinach wilts. Serve beef mixture over rice; sprinkle with basil leaves.

**There are different types of Thai curry paste; these are the 2 brands I use the most.  In my opinion, the canned paste is slightly less spicy and hot than the paste in a tub.  


My opinion:  Ohhhh, loved it!!!  My family couldn’t keep away from this curry!!  My children wanted to eat this day after day, but after day 2 we finished it up and they were really sad.  Use the recipe as a base and adjust it to your own taste (as you can see, that’s what I did).

Slow Cooker Carrot Halwa

Have you had carrot halwa at Indian restaurants?  It’s the ultra sweet shredded carrot dessert dish that will cure all sweet tooth cravings (well, maybe not the chocolate craving…).   Anyway, traditionally this halwa dish takes the whole day of standing in front of the stove top stirring to make sure that the milk doesn’t overflow.  I’m really happy I can make this really tasty halwa in a slow cooker!!  Bulk of the time is cooked in a slow cooker, however, the last 30-45 minutes will be done in a pot over the stovetop.  Today’s recipe comes from Anupy Singla’s “The Indian Slow Cooker”, in fact you’ll find few of her recipes on my blog so please check them out! 


Makes in a 5 quart slow cooker and will yield about 7 cups (for a 3-1/2 quart slow cooker just halve all the ingredients).  I made few measurement changes and they are indicated in bold letters. 

2 pounds (1.2 kg) carrots, peeled and washed thoroughly
6 cups (1.42 L) whole milk (I’m sure you can use reduced fat milk, but not the fat-free milk)
2 cups (402 g) sugar (I only used 1 cup)
1 cup (201 g) raw almonds, crushed or chopped
1/2 cup (118 ml) melted ghee or butter ( I used 1/3 cup butter)
1/2 cup (100 g) golden raisins (I used regular raisins)
1/2 teaspoon (2 ml) ground cardamom (I used 1 teaspoon)
1 Tablespoon (15 ml) ground pistachios
1 Tablespoon (15 ml) ground almonds

Grate the carrots by hands or in a food processor.  Try not to use the store bought grated carrots because they are too thick and too long).  Put the carrots in the slow cooker.

Bring the milk to a boil on the stovetop and pour it over the carrots in the slow cooker.
Cook for 3 hours on high.  Remove the slow cooker lid and cook for another 3 hours on high.  Replace the lid, but leave it slightly open and cook on high for 3 more hours.  By now, the carrots will be cooked and will look soft and watery. 

Transfer the carrot mixture to a wide, heavy pan and cook on the stovetop on medium-high for 15 minutes.

Add the sugar and continue cooking, stirring, for another 15 minutes.  While stirring, slowly add the crushed almonds and the ghee/butter.  Add the raisins and ground cardamom and continue stirring. 

When the carrot mixture pulls away from the sides of the pan on its own and becomes thicker, it’s done.  Take the pan off the heat and let the mixture cool for about 15 minutes. 

Garnish with the ground pistachio and almonds. 


My opinion: So delicious!!  I am glad I reduced the sugar to 1 cup, it was still sweet enough, but I wouldn’t reduce below 3/4 cup.  Slow Cooker cooking time is divided into 3 – 3 hour segments.  I cooked the full 3  hours for the first part, but the second & third parts I only cooked for about 2 hours (and it still came out fine). 

This is a very rich dessert;  reducing the sugar and ghee/butter still produced a very rich flavor, so eat in small quantity.

I recently found a 26 year old slow cooker from Japan!
The one on the left is my regular slow cooker and the one on the right was brought from Japan by my mom 26 years ago! 
With my regular slow cooker I cooked Butter Chicken, and with the smaller one I cooked this Carrot Halwa!

Slow Cooker Chicken Parmesan

I am amazed at variety of recipes you can actually make in the slow cooker.  I’m sure many don’t taste quite like the original, but they come pretty close; in another words they don’t taste shabby at all.  

My children are going back to school tomorrow (yay!!) so I have been busy trying to organize different things around the house before the new school year madness starts up again.  Once again I turned to my trustworthy slow cooker for help.  At this point I am VERY tempted to get a second slow cooker, hmmm….  Anyway, today’s recipe is from Crockpot 365 (this blog author only cooked slow cooker food for – yup, you guessed it, 365 days!!)  I was a bit unsure how Chicken Parmesan will come out in a slow cooker, but hey, worth giving it a try. 


2-4 boneless, skinless chicken breast halves (I used chicken boneless/skinless thighs)
1/2 cup bread crumbs
1/4 cup parmesan cheese
1/2 teaspoon Italian Seasoning (I didn’t have Italian Seasoning so I just mixed 1/4 teaspoon crushed basil and 1/4 teaspoon crushed oregano)
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
1 Tablespoon olive oil
1 beaten egg
sliced mozzarella cheese
favorite jarred marinara sauce

Spread the 1 T of olive oil into the bottom of your crockpot stoneware insert
Whip the egg with a fork in a separate bowl
Mix the bread crumbs with the seasonings and the parmesan cheese in another separate dish
Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings
Place the chicken breast pieces in the bottom of the crock
Layer 2-3 slices of mozzarella cheese on top


Cover with entire jar of marinara sauce
Close lid and cook on low for 6-7 hours or high for 3-4. If your chicken is still frozen, it will take longer.
Serve with your favorite pasta.
My Opinion:  Seriously, this is not bad at all;  all it’s missing is the crispness from frying the chicken on a frying pan.  Look, if I have time and energy to stand and fry the chicken ofcourse, I’ll make it the original way, but when I’m busy and don’t feel like standing in front of the stovetop and sweating this is a wonderful substitute!!  My family really enjoyed this.  Maybe some of you are picky about your chicken parmesan, then by all means, rename this slow cooker recipe to something else and you’ll really enjoy it!!

Slow Cooker Spiced Vegetables & Potatoes (Indian Style)

I am a slow cooker fiend!! Well, not quite, but I’m having some good time cooking up some wholesome food in my slow cooker lately.  I have been really enjoying trying out different slow cooker recipes from The Indian Slow Cooker by Anupy Singla.  I’m also really excited to post more recipes from this cookbook!  Today I was in a bit of a dilemma.  My cousin recently gave me some vegetables from her CSA and I wanted to use them up, but I didn’t want to turn on my oven nor my stovetop.  I looked through the Indian Slow Cooker and decided to use Singla’s Aloo Gobi (Spiced Cauliflower and Potatoes), but instead of cauliflower I added all my beautiful CSA vegetables. 


For a 5 quart slow cooker; cooking time: 3 hours low.  (To make this dish in a 3-1/2 quart slow cooker, halve all the ingredients and proceed with the recipe).

I will write down the original recipe first and tell you what I did with this recipe.

1 large cauliflower, washed and cut into 1 inch pieces
1 large potato (russet or yellow), peeled and diced
1 medium yellow or red onion, peeled and coarsely chopped
1 medium tomato, diced (optional)
1 – 2 inch piece ginger, peeled and grated
3 cloves garlic, peeled and chopped, minced or grated
3-4 green Thai, serrano, or cayenne chiles, stems removed, chopped or sliced lengthwise (if you don’t like spicy food you can either reduce the amount of chiles or omit them)
1 Tablespoon cumin seeds
1 Tablespoon red chile powder
1 Tablespoon garam masala
1 Tablespoon salt
1 teaspoon turmeric powder
3 Tablespoons vegetable/canola oil
1 heaping Tablespoon fresh cilantro, chopped

Put all the ingredients except the cilantro in the slow cooker.  Mix well.

Cook on low for 3 hours.  Mix once or twice during cooking, especially in the beginning.  Eventually the cauliflower will release enough liquid to prevent anything from sticking to the sides of the slow cooker.

Add cilantro.  Mix well but gently so as not to break up the cauliflower.  Serve with roti or naan and a side of onion and cucumber salad. 

What I did:
These are some CSA vegetables I received from my cousin.  A giant yellow squash (easy 5 pounder!), mini beets with beet greens, and arugula.  Yes, I used up all of these (including the beet greens!).  I also added about 3 medium sized yukon gold potatoes.  I chopped the beet greens & arugula, peeped the beets, and diced the potatoes & squash.   Due to the large amount of vegetables I doubled the amount of spices (the amount of salt stayed the same). 

My opinion:  I am really really happy with the result!! The spices blended very well with all the vegetables: squash & potatoes maintained their shapes; beets surprisingly tasted delicious in this dish and the greens absorbed the spices and the sauce.  It was delicious eating with our leftover keema from last night!

Slow Cooker Keema (Ground meat with peas)

I am proud to tell you that I have been using my slow cooker many times during this Summer!  Few years back I bought a new slow cooker so that I can make some soup and stew during Fall/Winter time, but little did I know that the slow cooker will save me from the hot Summer cooking!!

Tonight I made one of the traditional Indian (I believe mainly from the northern part) dish called “Keema”.  I read that “Keema” means minced meat (whether that is a true meaning, I’ll have to ask around).  Keema can be made with practically any minced meat, and it can either be stewed or fried.  For my keema, I chose ground turkey and I used my slow cooker!!  This awesome recipe comes from “The Indian Slow Cooker” by Anupy Singla.

Makes in 5 quart slow cooker ( for a 3-1/2 quart, just halve all the ingredients); 7 hours on HIGH. 

4 pounds (2kg) minced meat
1/2 cup (118ml) vegetable/canola oil (if your meat has higher fat, just reduce the amount of oil)
1 yellow or red onion, peeled and roughly chopped
1-4 inch piece ginger, peeled and cubed
20 cloves garlic, peeled
4-6 green Thai, serrano, or cayenne chiles, stems removed (if you are not comfortable with spicy dish, reduce the amount of chiles or omit them)
1-16 ounce (360g) can tomato puree
8 fresh or dried Indian or regular bay leaves
4 Tablespoons ground cumin
4 Tablespoons ground coriander
2 Tablespoons ground garam masala
2 Tablespoons red chile powder (reduce the amount if you don’t like spicy dish)
2 Tablespoons salt
1 teaspoon turmeric powder
1/2 cup chopped fresh cilantro
2 cups fresh or frozen peas

Turn slow cooker to high and add the meat and oil.  Allow it to heat up while you prep the other ingredients.

In a food processor, grind the onion, ginger, garlic, and green chiles into a paste.  Add this mixture to the slow cooker, along with the tomato puree, bay leaves, cumin, coriander, garam masala, red chile powder, salt, and turmeric. 

Cook on high for 7 hours.  Turn the slow cooker off and add the cilantro and peas.  (If the peas are fresh, cook them in boiling water for about 3 minutes before adding.)  Replace the cover and let sit for 10 minutes. 

Eat with steaming basmati rice and fresh onions on the side. 


My opinion: Once again I was pleasantly surprised!  Now I feel invincible with my slow cooker at my side!!  Obviously, this is not dry keema, but let me tell you, the sauce from this keema over rice is wonderful! The meat is so tender ( melt in your mouth feel ), and all the spices incorporate in to this dish so well!  I just love it!!

Slower Cooker Dry Spiced Dal

It has been exactly a week since we came back from our 3 weeks vacation in Peru; I think I need more time to process, but here are some highlights :  my brother-in-law’s wedding, participating in a Peruvian cooking class, Cusco/Machu Picchu, delectable Peruvian foods, people, and different landscapes!  I have to go through and sort out a little over 2000 photos, but I am in a major procrastination mode…

Meantime, we got so used to 3 weeks of “Winter” in Peru, it’s almost a shock to my system to come back to this heat and humidity!  My mother has graciously stocked our refrigerator with Korean foods so that’s what we ate the first few days.  Due to the heat, I have resorted to my slow cooker and made my Slow Cooker Butter Chicken two days ago.    I still had some left over butter chicken today and I wanted to make something to accompany it.  Few months ago I purchased The Indian Slow Cooker Cookbook and wanted to try the Dry Spiced Dal.  I thought today will be a perfect day to try this!

3 cups (603g) dried, split, and skinned yellow moong dal or split and skinned urad dal, cleaned and washed thoroughly
1 small onion, peeled and finely chopped
1 (1 inch ) piece ginger, peeled and grated
2-3 cloves garlic, peeled and minced
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 Tablespoon salt
3 cups (710ml) water
1 Tablespoon cilantro
chopped green chiles, for garnish (optional)
chopped onions, for garnish (optional)
Put the lentils, onion, ginger, garlic, cumin, turmeric, salt and water in the slow cooker.
Cook on high for 2 hour, stirring once or twice.  Check to see if the water has been absorbed.  If not, cook for another 30 minutes until no liquid remains.
Garnish with cilantro, chopped green chiles, and onions. 
My opinion: I added about 2 cups of chopped collard greens to this dish.  Naturally, I had to add a little more water to it and increased the other ingredients slightly (except the salt).  I also added about 1 teaspoon of garam masala.  You can eat this with rice, an accompanient to other curry dish, with roti or naan.  I personally loved the taste because it’s so wholesome tasting with the right amount of spice.  Also, don’t forget, this dish is packed with awesome nutrition from the lentils and the greens (not to mention the medicinal component from turmeric and cumin seeds!).  Even thought the recipe says to cook for 2 hours, I cooked this for 4 hours and it was perfect!                                                               

Crock Pot Lasagna

You will be seeing a lot more slow cooker/crockpot recipes from now on.  Today’s weather has been cool, but as the weather becomes warmer slow cooker will be my savior!  Today’s recipe came from here.  I adapted a bit, but it’s still the same as this recipe.   Lasagna is my husband’s favorite dish and let’s see how this stack up to the traditional oven baked lasagna! 


1 lb. ground beef
1 medium onion, diced
1 yellow sweet bell pepper, cleaned & diced
3 cloves of garlic, minced
29 oz can tomato sauce (or your favorite tomato sauce, could be store bought or home made)
8 oz pkg. lasagna noodles, uncooked
3-1/2 cups shredded mozzarella cheese & 1/2 cup extra mozzarella for topping
1/2 cup grated Parmesan cheese
1 1/2 cups ricotta
**you can add salt & pepper, adjust to your taste

1. Spray the inside of the crock-pot with cooking spray
2. Brown the ground beef, and sauté onion, garlic and pepper.
3. Stir the tomato sauce in with the ground beef mixture.
4. Spread 1/4 of the meat sauce on the bottom of the crock-pot
5. Arrange 1/3 of the uncooked noodles over the sauce (I usually break them up so they fit better)
6. Combine the cheeses in a bowl. Spoon 1/3 of the cheeses over the noodles.
7. Repeat these layers twice or three times.
8. Top with remaining sauce.
9. Cover and cook on high for 3 hours and low for 1-1/2 hours. Or, you can start with high as you prepare the sauce, and once everything is in the crockpot, set to low and cook for 5 hours.  In the last 10 minutes of cooking  sprinkle the 1/2 cup shredded mozzarella. 
10. Let the lasagna stand in the crock-pot with the lid off for at least 10 minutes.

My opinion:

I didn’t have high expectation for this.  I was curious so I decided to make this.  However, this was actually good, in fact really good!!  Wow, I was surprised, seriously.   Everyone loved it and I got a “seal of approval” from my husband!  The lasagna pasta was not al dente, it was more on a “well done” side, however, I think maybe I can adjust the time.  You can prepare the sauce the night before, assemble everything in the morning and when you come back from work you’ll have a warm lasagna waiting for you!! 

I still like the oven baked lasagna, really, nothing can beat the oven baked, but this slow cooker version isn’t a shabby substitute, it’s a really good substitute!

Slow Cooker Chicken Biryani

Maybe you noticed that I’m experimenting with different slow cooker recipes lately.  I’ve had my slow cooker for about 4-5 years, only used it handful of times during this time.  I don’t know what bewitched me, but I’m in this slow cooker craze.
As I have mentioned previously, I love Indian food, and for me to be able to cook Indian food with “minimal” process is almost like a life saving event!  I have been doing some web search on Indian slow cooker recipes and there are quite a few out there.  Actually, there’s no surprise there because many Indian dishes use the Indian version of slow cooking method.  I found today’s recipe from Anupy Singla’s recipe on ABC7 news in Chicago.  In fact, Anupy Singla has a cookbook called The Indian Slow Cooker which I probably will purchase. 


The original recipe called for lamb, but hey, substitute with any meat you like!

Slow cooker size: 4- or 5-quart medium
Cooking time: At least 2 hours to marinate, 3 hours on low
Yields: 8 cups

1, 4-inch piece ginger, peeled and grated
4 garlic cloves, peeled and grated
4-6 green Thai, serrano, or cayenne chilies, stems removed
2 Tablespoons garam masala
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon salt
2/3 cup chopped fresh cilantro
1/4 cup fresh mint, chopped
2 lbs. boneless lamb leg or shoulder, cut into 1-inch (3 cm) cubes (I used chicken thighs)
1 cup plain yogurt
3 medium yellow or red onions, peeled and very thinly sliced
4 Tablespoons canola or vegetable oil
1 1/2 cups water
2 1/2 cups uncooked basmati rice
1 Tablespoon salt
1/2 teaspoon saffron strands, soaked in 2 Tablespoons milk (optional)

** This biryani is rather spicy hot; if you cannot take too much heat cut back on the chili peppers.

1. In a deep bowl, mix together the ginger, garlic, green chilies, garam masala, red chili powder, turmeric, teaspoon of salt, cilantro and mint. Add the lamb and mix to coat. Marinate at least two hours in refrigerator or, ideally, overnight.
2. After marinating, add the yogurt to the lamb and mix well.
3. Turn the slow cooker on low. Sauté the onions until wilted; add the cooked onions,  2 tablespoons of the oil and the marinated lamb to the slow cooker. Cook for 2 hours.
4. On the stovetop, bring the water to a boil over medium-high heat. Add the rice and tablespoon of salt and turn the heat to low. Allow the rice to simmer for 3 to 5 minutes, at which point most of the water will have evaporated. If it has not, use a slotted spoon to transfer the rice to the slow cooker. Discard any water remaining in the pot. Level the rice in the slow cooker with the back of a spoon. Drizzle the rice with the remaining oil and the saffron/milk mixture, if desired.
5. Cook for 1 hour, fluffing the rice once or twice. Scoop and serve this amazing one-pot meal.
(After an hour or so the rice will look like this)


My opinion: YUMMY!!!  I think I overcooked mine (since I had to take my kids to the dentist today), but still tasted wonderful!  As I said before, this has quite a lot of heat involved so if you cannot take too much heat put less of peppers. 
My oldest daughter who doesn’t have much taste for spicy hot foods ate this with yogurt, but the rest of us ate this with gusto ( my other daughter drank mango lassi with this meal).  It’s a must try recipe!!

Slow Cooker Butter Chicken

I don’t know if I have to say anymore; I think the title says it all!  For those people who know me, I love anything Indian.  I grow my own curry plant, when I have time I usually roast my own spices to make different mix of spices, and in India I just clung to the woman who cooked for us and just watched her cook, yeah, I’m sure she thought I was a weird foreigner.    However,  since I can’t quite make the time to do all these lately  I was really excited when I found this recipe here!

I initially had to overcome not sautéing my spices first, but my desperation took the better part of me and I dove into this slow cooker version of Butter Chicken!

Once again, please forgive my presentation, I just wanted to feed my family and eat! and yes, you can definitely sprinkle the chopped cilantro in a more genteel way than how I dumped it on the mound!  I also made it little less spicy since my oldest daughter isn’t too crazy about the spicy hotness, but it was still very very very good!!

Serves 4
4-6 boneless chicken thighs cut into bite-sized pieces
1 onion diced
3 cloves garlic minced
2 tbsp butter
2 tbsp oil

Stir fry chicken, onion and garlic in frying pan on medium heat until the chicken has some color and the onion is translucent. Then pour entire contents of pan into crock pot.
Then add:

15 green cardamom pods (can be strung together with needle and thread – or put it in a round tea straining ball, or just put them in the mixture)
2 tsp curry powder
1 tbsp curry paste (like Patak’s mild curry paste**)
1 tsp cayenne powder (optional) It’s really hot if you add this
2 tsp tandoori masala (or in my case I used Achar Gosht spice mix, another spice mix for meat curry found at SouthAsian market)
1 tsp garam masala
1 can coconut milk (you can even do half a can and half a can of water, it still tastes good with less fat)
1 cup plain yogurt
1 5.5 fl oz can of tomato paste
Salt to taste

Mix gently and cook on high heat 4-6 hours or low heat 6-8 hours. Eat with basmati or naan.

My opinion: I am really happy I made this.  I just prepped in the morning, followed the direction and let it cook in the slow cooker.  I was able to finish what I had to do during the day and just chopped some veggies to make some salad right before dinner time.   It was really really delicious, and I will definitely make it again!

Update: Today is February 6, 2013, and since this original post (April 11, 2012) I have made this countless times.  I just wanted to tell you that you can alter this any way you want.  I have tried this without sauteeing the chicken, onions and garlic; instead of cutting the chicken into bite size pieces I have just put the whole thigh meat with bones, and I also have added potatoes and carrots.  Every time they came out as delicious as the first time.  I think few times I forgot to add cardamom, but still came out great!  We seriously love this recipe!