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Categories:
chicken breasts curry powder turmeric ground cumin ground coriander salt vegetable oil plain yogurt light mayonnaise corn chips radishes green onion
Viewed: 54 - Published at: 3 years agoIngredients
- 2 boneless skinless chicken breasts
- 14 teaspoon curry powder
- 12 teaspoon turmeric
- 14 teaspoon ground cumin
- 14 teaspoon ground coriander
- 1 pinch each salt and pepper
- 2 teaspoons vegetable oil
- 2 tablespoons plain yogurt
- 2 tablespoons light mayonnaise
- 24 blue corn chips
- 4 radishes, thinly sliced
- green onion, tips
Method
- Dice chicken into 1/2 -inch cubes.
- Combine salt, pepper and spices.
- In a nonstick skillet, heat oil over medium heat; stir fry spice for 1 minute.
- Add chicken; cook, stirring, for about 5 minutes, or until no longer pink inside.
- Remove from skillet; let cool.
- (At this point, chicken can be covered and refrigerated for up to 24 hours.
- ).
- In a bowl, stir together chicken, yogurt, and mayonnaise.
- Place 1 or 2 chicken pieces on each corn chip; garnish with radishes and green onions.
