Ingredients:
I recently bought a bunch of spices of Penzey's, and decided to screw around with some of them to get a feel for the flavors. After watching House of Flying Daggers last night, I had intense craving for Chinese food, and yes, I realize tandoori has nothing to do with China. I was feeling hungry, not intellectual.
Tandoori Chicken with Sweet & Spicy Stir Fry
Servings: 4 (or 3 starving college students)
The players:
1 cup brown rice
1 white onion
1 red bell pepper
1 green bell pepper
1 cup plain non-fat yogurt
2 cups frozen corn
2 carrots
2 chicken breasts
Chinese Five Spice
Tandoori Spice
Soy Sauce
Bangkok Padang Peanut Sauce
Sriracha
Brown rice takes a long time to cook, nearly 50-60 minutes. I got it going, then went to the store to buy the yogurt, because I had no clue how to make tandoori until after I started the rice. When the brown rice was done, I drizzled a small amount of peanut [COLOR=#2B65B0 ! important]
sauce [/color]over the rice for a tiny bit of spice and a nice jasmine/peanut aroma, and then dashed some soy sauce in to keep it moist while everything else was cooking.