Wednesday, November 9, 2011

Chicken Curry Sandwiches

1 TBSP curry powder
1 TBSP cumin
1 TBSP coriander
1/2 tsp salt and 1/2 tsp pepper
1/4 tsp red pepper flakes
1 TBSP garlic powder
1 TBSP chili powder
1/4 tsp cayenne pepper (optional)
4 thin sliced chicken breasts

1/2 cup plain nonfat yogurt
1 TBSP chopped fresh mint
1 TBSP chopped fresh basil
juice of 1 lime wedge
1/2 cucumber, grated

lettuce, tomatoes, rolls

Mix spices together and sprinkle generously all over chicken breasts. Store leftover seasoning mix in an air tight container for a later use. Let stand at least 30 minutes.

Mix yogurt, herbs, cucumber and lime juice and set aside in fridge.

Heat 1 TBSP cooking oil in a large saute pan or skillet over high heat. Once oil ripples, add chicken and cook until both sides are well browned, about 5-10 minutes per side depending on thickness.

On a pita, kaiser, or thick toasted bread, stack lettuce, tomato slices, and chicken. Top with yogurt sauce. This is a great sandwich to serve with some oven fries.

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