Tandoori Chicken Curry

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Tandoori Chicken Curry calories by ingredient
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Simple and good.. Make low carb "rice" out of cauliflower Simple and good.. Make low carb "rice" out of cauliflower
Number of Servings: 8


    1 can Coconut Milk,
    3 lbs boneless skinless Chicken Breast, chopped
    Olive Oil, 1 tbsp (remove)
    Cucumber (with peel), 1 cucumber (8-1/4") sliced
    Ginger Root, 0.25 cup chopped
    Pepper, 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.

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