Indian

Tandoori Chicken Curry is for Dinner.

Tandoori Chicken Curry takes 15 minutes to prepare.

Tandoori Chicken Curry takes 25 minutes to cook.

Tandoori Chicken Curry makes 8 servings.

The ingredients for Tandoori Chicken Curry are:

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

Here is how you make Tandoori Chicken Curry:

Makes 8 servingsCut 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: 8Recipe submitted by SparkPeople user JPTOWNSEND.

The nutritional information for Tandoori Chicken Curry is:

• 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

Tandoori Chicken Curry is Indian cuisine.

The dietary needs meet for Tandoori Chicken Curry is Low Carb