Tandoori Fondue
3T. butter
1 packet World Market Tandoori Spice
1 can coconut milk
1/2 - 3/4 c. Splenda
2 cubes chicken boullion
Melt butter in skillet over med heat.
Whisk in tandoori spice packet until blended and aromatic.
Add coconut milk, stirring until solids are melted.
Incorporate Splenda and boullion.
Bring to a boil, then reduce heat.
The complexity of flavors and the slight heat, make this dipping sauce perfect for chicken, pork or beef...or even for cooked broccoli, as Eric discovered tonight! I titled it Tandoori "Fondue", because he insisted I serve it in the fondue pot. Why? "It's FUN!"
No comments:
Post a Comment