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02-05 Tandoori Chicken

This SO good and well worth the time...
To make marinade, mix: (it won't seem like enough but it will be)
2 T soy sauce
1 t ground cumin
1 t ground tumeric
1/4 t crushed red pepper ( its spicy so leave this out if you don't want it)
1 t orange zest
Mix well and add:
1 lb boneless, skinless chicken cut into strips/cubes OR cooked chicken, shredded
*If using raw chicken, marinate for 20-30 min. in fridge. Otherwise just set aside.
Make curry-yogurt sauce:
1/2 c plain yogurt
1/4 c tomato sauce
1/3 t curry powder**
1/8 t sugar
a bit of pepper
(really, it will be good!)Place in fridge.
=Prep carrots & onions - see below - while marinading/cooking chicken=
Cook chicken in 1 -2 t sesame oil About 3 min if cooked chicken, 8 min if raw. Set aside.
Saute:
1-2 T sesame oil
1 1/2 c julienne-cut carrots
8 green onions, sliced
for about 10 minutes, until tender.
Mix in chicken mix and
1/4 c fresh cilantro leaves, torn
Stir and remove from heat.
Serve on tortillas with spoonful of yogurt sauce and spoonful of
mango or apple-cranberry chutney -buy it!(you might be able to substitute a bit of jam)
Roll up into a wrap and enjoy!
You could serve it on white/brown rice also.
**Turns out that curry powder is a mixture of cumin, tumeric and a couple other spices so you can interchange curry powder for cumin & tumeric in most recipes...

Everyone really liked it, Ani ate two! I think the flavors were a bit complex for Bri but she ate it.

Leftover sauces:
The next day when everyone took all the chicken for lunches and I only had plain cooked chicken in the fridge left with the sauces, I put the sauces and plain chicken, with some curry powder sprinkled on top, into a tortilla and it was good! I missed the carrots so I put chopped fresh baby spinach in it or you could just eat them on the side raw.
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