#SundaySupper: Tailgating

Tailgating, a phenom that we don’t see much in Canada, alas.

Eating super, yummy food in a stadium parking lot in readiness of watching your favourite team become victorious.

Tailgating in Canada is more an at home activity with everyone camped in front of the television-again hoping for a win but without having to brave a stadium. 

Keep in mind also that my favourite football team is the Seahawks.  

Victory comes rarely.

However, we can still eat great food and every game is a possible win.

A nice curry chicken that is eaten either hot or cold is perfect for a big group and using the BBQ lets me pretend that I’m having real tandoori.

The only real work that I do for this dish is mixing up a marinade and letting my chicken sit in the fridge.

It’s delicious with rice and a vegetable curry as side dishes or tucked into a bun and eaten with cheddar and chutney.

A rummage in your spice cupboard and something special really emerges.

I know that stocking a spice collection is a daunting task.  

My advice?

Only pick up a small quantity (spices go off quickly) and don’t try and do it all at once.  A bit at a time is the way to go.



Look at the yummy caramelizing on the outside of the chicken that you end up with.


And what to serve with this dish?  

A great veg curry and I’ll share that with you on Tuesday. My rice is simply a nice basmati cooked in a bit of chicken stock and at the end…tossed with chunks of mango.

tandoorichick2   Signature    

#SundaySupper: Tailgaiting
  • 1x2 lb chicken (cut into pieces)
  • 2 T curry paste
  • 1 T madras curry
  • 1 T tandoor curry
  • 3 kaffir lime leaves
  • 1 T tumeric
  • 1 T chilli powder
  • 1 T brown mustard seeds
  • ⅛ cup lemon juice
  • 2 cups plain yoghurt
  1. Mix all ingredients together. Poke the chicken pieces with a fork and refrigerate for a minimum of 30 minutes. BBQ at 375 degrees for 15-25 minutes (depending upon the size of your chicken) or until the juices run clear.



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  1. says

    As a Bills fan,I totally feel your pain on the lack of wins. It just makes victory all that much sweeter though, right? (Or at least we can convince ourselves that…)

    This post reminds me that it’s been far too long since I’ve made tandoori.

    • Jane says

      And the mango was nice a cool with all the other big, spicy flavours. Even better, the leftovers were so yummy cold the next day.


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