January 12: National Curried Chicken Day
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Title: Curried Chicken Naan "Taco"
Categories: Poultry, Nuts, Vegetables, Citrus, Curry
Yield: 4 Servings
2 c Bite-size cooked chicken
1 c Canned chickpeas; drained
1/2 c Diced red bell pepper
1 Green onion; thin sliced
2 tb Raisins
1/2 c Coconut milk; full-fat, well
- stirred
2 tb Orange juice
1 ts Brown sugar
1 ts Curry powder
1/2 c Salted cashews; coarse
- chopped
4 Naan bread
2 c Baby spinach
1 c English cucumber; julienned
Toss chicken, chickpeas, red pepper, green onion and
raisins in a medium bowl until combined. Stir coconut milk
with orange juice, sugar and curry powder until sugar
dissolves. Stir into chicken mixture. Cover and chill for
one hour or up to a day.
When ready to serve, stir cashews into chicken mixture.
Warm naan in toaster oven or in dry skillet set over
medium-low heat.
Turn naan breads upside down; divide filling lengthwise
down centre. Fold over and stuff with spinach and
cucumber. Serve with extra raisins and cashews as well as
toasted unsweetened coconut and coarsely chopped
coriander, if desired.
Servings 4; Units US
Recipe from:
http://www.food.com
Uncle Dirty Dave's Archives
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