Chicken Handi from the Curry Corner

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Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we're back - with the 2011 edition. Have a suggestion for a dish you'd like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com.

54: Chicken Handi from the Curry Corner

Formerly known as Copper Kettle Express, the Curry Corner, a halal eatery of Indian and Pakistani fare, moved to its new location in Tempe about ten months ago (the exterior sign at the new location still reads, "Urban Eats.")

Finding it is worth the effort. Especially knowing there's good eats inside. Like the flavorful and spicy chicken handi.

Because many specific Indian and Pakistani dishes are cooked in it, the handi, a deep, narrow-mouthed cooking vessel, serves as a descriptor of what is prepared in it. In this case, chicken handi.

Along with chunks of tender chicken, the chicken handi at the Curry Corner includes jalapeño peppers, cilantro, onions, and an array of seasonings. The result is a rich, spicy, and highly seasoned dish made even more delicious with traditional naan, a leavened, oven-baked flatbread.

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Stomach full? Get some eye candy for dessert over on Jackalope Ranch with our Imagine PHX series.

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