Betty Elders Redbird Cafe's Redheaded Cicken Recipe

RedBird Cafe's ~ Redheaded Chicken ~

2 lbs. chicken breast filets sliced

1 large white onion sliced

2-3 stalks celery chopped large

1 large zucchini sliced

1 garlic clove diced

4 T. tandori powder

1 cup non-fat plain yogurt

2 cups Texmati or Basmati rice

3 cups water

1 T. madras powder

1 T. dried cilantro

1 T. extra virgin olive oil

1. Prepare all ingredients ahead of time on cutting board (except spices).
2. In large skillet (or wok) add olive oil and bring to just smoking on med high heat. Immediately add diced garlic, onion slices and celery, stirring quickly until just tender. Add chicken slices and brown well, not covered.
3. Reduce heat to med. Sprinkle tandori powder over contents of skillet and toss lightly with spatula or flatish spoon to coat thoroughly. Cover and let cook until just tender, about ten minutes.
4. Meanwhile, pour water and rice into med sauce pan on high. When rice comes to a boil add madras powder and cilantro, cover and reduce heat to low. Simmer just 15 minutes. No longer. Remove from heat.
5. Chicken should be done after ten minutes, so add sliced zucchini; add yogurt to chicken mix and stir gently with flatish spoon to coat thoroughly, being careful to not mash vegetables, and let simmer five minutes longer, covered.
6. Turn off heat but leave skillet covered until rice has been fluffed with a fork. Stir gently before serving. Prepare rest of table (whatever) and present chicken finally, over bed of madras rice. Garnish plate with fresh peach slices or scored mango. Serves four +.