If you have followed cookAppeal for a number of years you might remember this post ''Tandoori Chicken with cashews''. It was beautiful on the plate with it's bright red color along side the cashews also cooked in the powder.
I took a similar concept of dipping four chicken breast into Tandoori powder you can find in most Asian Indian markets (2 T), squeeze lime and chop cilantro, let sit for half hour or so, and then shallow fry (very little oil in pan) them. You can serve red onions and yogurt along potatoes, rice, or any side dish desired. They are not a spicy as one might think.
Any pieces left over from that meal the night or day before...chop them up into small cubes. I added lemon aoili, red onion pieces and cilantro. It was good on a bed of spinach dressed with lime and oil, or on an onion roll.
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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