Tandoori Naan Chicken Sandwiches Recipe

Tandoori Naan Chicken Sandwiches

Total: 45 Minutes
Servings: 4

Ingredients:

  • 1/2 cup nonfat plain yogurt
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon turmeric
  • 1 teaspoon kosher salt
  • 3 tablespoons vegetable oil
  • 1 pound chicken tenders, patted dry
  • 4 medium plain or garlic-flavored naan breads, about 4 oz. each
  • 2 tablespoons butter
  • 2 medium tomatoes, sliced
  • 1/2 cup thinly slivered red onion
  • 4 ounces feta cheese, sliced
  • 2 tablespoons finely chopped fresh mint leaves
  • 2 tablespoons finely chopped fresh cilantro

Procedure:

  1. Whisk together yogurt, seasonings, and oil in a medium bowl. Add chicken and stir to coat. Let marinate 20 minutes.
  2. Preheat broiler. Spread chicken on a rimmed baking sheet and broil until cooked through, 8 minutes. Meanwhile, continue with recipe.
  3. Dab naan with a little butter on each side, spread on a rimmed baking sheet, and place in oven on rack below chicken; cook until toasted and crisped, about 8 minutes.
  4. Cut naan in half crosswise and make sandwiches with naan, chicken, tomatoes, onion, feta, mint, and cilantro. Cut each in half if large.
  5. Note: Nutritional analysis is per sandwich.

Green Curry Chicken Recipe

Green Curry Chicken

Servings: 4

Ingedients:

  • The 5 ingredients:
  • 1 cup uncooked basmati rice
  • 1 pound (1-inch) cubed chicken breast tenders
  • 2 to 3 teaspoons green curry paste
  • 1 (14-ounce) can light coconut milk, divided
  • 2 cups tricolor prechopped bell pepper mix

Procedure:

  1. Cook rice according to package directions, omitting salt and fat. Stir in 1/4 teaspoon salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt.
  2. Add chicken to pan; sauté 4 minutes or until chicken is lightly browned. Stir in curry paste; cook 1 minute, stirring frequently. Stir in 1 cup coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done, stirring occasionally.
  3. Stir in bell pepper mix, 1/4 teaspoon salt, and remaining coconut milk; cook 3 minutes or until vegetables are tender.
  4. Serve chicken mixture over rice. Sprinkle with fresh cilantro leaves

Chicken Vindaloo Recipe

Chicken Vindaloo

Servings: 4

Ingredients:

  • 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
  • 2 tablespoons minced fresh ginger
  • 1/4 cup rice vinegar
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cardamom
  • 2 teaspoons chili paste with garlic
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 6 garlic cloves, minced
  • 1 tablespoon canola oil
  • 1 cup diced onion
  • 1 diced red bell pepper
  • 1 diced yellow bell pepper
  • 1/2 cup fat-free, less-sodium chicken broth
  • 3/4 teaspoon salt
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/4 cup chopped cilantro
  • 4 cups cooked brown rice

Procedure:

  1. Combine first 10 ingredients (through garlic) in a zip-top plastic bag. Marinate in refrigerator at least 4 hours, turning occasionally.
  2. Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes. Add chicken mixture and bell peppers; sauté 5 minutes or until chicken is thoroughly browned on all sides.
  3. Add broth and salt; simmer, uncovered, 15 minutes or until chicken is done. Combine cornstarch and water in a small bowl; stir well. Add cornstarch mixture to chicken mixture; simmer 2 minutes or until sauce thickens. Stir in cilantro.
  4. Serve over rice.

Indian Sweet Potato Chicken Curry Recipe

Indian Sweet Potato Chicken Curry

Servings: 7

Ingredients:

  • 2 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground red pepper
  • 1 bay leaf
  • 1 1/2 teaspoons olive oil
  • 1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces
  • 1 1/2 cups vertically sliced onion
  • 1 1/2 teaspoons minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 cups (1/2-inch) cubed peeled sweet potato
  • 3/4 cup canned chickpeas, rinsed and drained
  • 1/2 cup frozen green peas
  • 1 tablespoon fresh lemon juice

Procedure:

  1. Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.
  2. Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan; sauté 5 minutes or until browned, stirring occasionally.
  3. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently. Increase heat to medium-high; return chicken to pan.
  4. Cook 1 minute, stirring occasionally. Stir in ginger and garlic; cook 1 minute, stirring constantly. Add curry powder mixture; cook 2 minutes, stirring constantly.
  5. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas; cook 5 minutes or until thoroughly heated.
  6. Remove from heat; stir in lemon juice. Discard bay leaf. Serve.