Tandoori Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 can Coconut Milk,3 lbs boneless skinless Chicken Breast, choppedOlive Oil, 1 tbsp (remove)Cucumber (with peel), 1 cucumber (8-1/4") slicedGinger Root, 0.25 cup choppedPepper, red or cayenne, .5 tsp *Cumin seed, 1 tbsp Cloves, ground, .25 tsp Cardamom, ground, .25 tsp *Coriander seed, 1 tsp Cauliflower, raw, 2 head, medium (5-6" dia)Curry powder, 1 tbsp
Makes 8 servings
Cut up chicken and put it in glass baking dish. Sprinkle spices over chicken, Spoon Coonut milk over that, stir. Bake in 350 oven for 25 minutes.
Chop cauliflower very fine. Heat oil in saute pan. Add curry powder to oil. Cook cauliflower in spicy oil until tender but not over done. Do NOT add water.
Serve Curried chicken over cauliflower as if it were rice.
Number of Servings: 8
Recipe submitted by SparkPeople user JPTOWNSEND.
Cut up chicken and put it in glass baking dish. Sprinkle spices over chicken, Spoon Coonut milk over that, stir. Bake in 350 oven for 25 minutes.
Chop cauliflower very fine. Heat oil in saute pan. Add curry powder to oil. Cook cauliflower in spicy oil until tender but not over done. Do NOT add water.
Serve Curried chicken over cauliflower as if it were rice.
Number of Servings: 8
Recipe submitted by SparkPeople user JPTOWNSEND.
Nutritional Info Amount Per Serving
- Calories: 352.6
- Total Fat: 14.9 g
- Cholesterol: 100.8 mg
- Sodium: 166.5 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 4.6 g
- Protein: 44.6 g
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