Tandoori Chicken
Tandoori Chicken
Ingredients
- 2 T low sodium soy sauce
- one t ground cumin
- one t ground turmeric
- 1/2 t ground coriander
- 1/4 t ground cayenne (red pepper)
- 1/4 t dried orange peel
- one lb boneless, skinless chicken breast, cut in small strips
- olive oil
- 1 1/2 C julienne cut carrots
- one bunch green onions, sliced
- 1/4 C fresh greens of choice, torn
- 6 inch flour tortillas
- chutney or salsa of choice
Instructions
- Combine the first 7 ingredients in a medium bowl, stirring to coat chicken. Cover and refrigerate 30 minutes
- Heat oil in a large skillet over medium heat. Add chicken and cook about 6 minutes or until done. Remove chicken from skillet but keep warm
- Add one T more oil to skillet. Heat on medium-high. Add carrot and green onions; sauté for 10 minutes or until done to taste. Stir in greens
- Serve chicken on tortillas, topped with carrot mixture. Roll up tortillas and top with chutney or salsa
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