Tandoori Chicken and Brown Rice

Tonight I made Tandoori Chicken of a sorts.  Sorry, no photo.  But since it did turn out good, I'm committing it to post.  What's in Tandoori powder? 

Ingredients
Cayenne Pepper, Ginger, Granulated Garlic, Coriander, Salt, Paprika, Other Spices.

Now who knows what the other spices are, but I bought this Sun Brand and it's really good.  If you are not familiar with this spice blend, experiment with the level of intensity since it can be quite hot.  I've found that eating less fat and less sugar almost demands more flavor and tandoori certain provides flavor!

2 Chicken Breast Halves
1 Tbsp Olive Oil
1 tsp Powdered Chicken Boullion
Dusing of Tandoori Powder

Saute Chicken Breasts in Olive Oil just enough to sear all around
Remove and Cut each breast crossgrain into 5 medallions (10 total)
Meanwhile, add the following to the skillet

Sauce
2 Tbsp Asian Chili Sauce
1 Tbsp Soy Sauce
1 Cup Orange Juice
1/2 tsp Orange Zest
1 tsp Adobe All Purpose Seasoning (the kind without the cumin)
1 tsp+ Tandoori Powder (taste test and add more if desired)
1 Spring Onion (Scallion)

Add:
1 Tbsp Flour whisked into
1/2 Cup Coconut Milk

Add:
2 Cups Frozen Asian Vegetable Mix

Return Chicken to the mix, cover and simmer 10 to 15 minutes

Serve 2 medallions with vegatables and sauce over Brown Rice
Makes 5 Servings

I make the brown rice in the rice cooker.  This made enough for five small meals, so 4 went into the freezer.