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Sunday, October 19, 2008

Return Of The Tandoori Chicken


This is the tandoori chicken again but this time the way it is traditionally presented with the addition of a little red food coloring in the marinade. It has no effect on the taste of the dish but it does give a little more of a dramatic twist. The vegetables in this dish are bok choy and carrots that I steamed on one of those little oriental bamboo steamers. If you have pot apprximately the same size of the steamer you can make an infusion and steam the vegetables over the infusion. Here I made an infusion of pepper, garlic and coriander seeds to steam the vegetables.
It was delicious by the way!

3 comments:

A Walsh said...

Yum.
I wish I could think of something more creative to type but 'yum' pretty much sums it up.

I'm in the middle of making a carrot-ginger soup for dinner with rich hubbard squash and locally baked multi grain on the side.

Anonymous said...

im gonna try that for dinner tonight looks yum yum .graham says.

twdesigns said...

Did someone say "yum"? I made it last night, delicious!