I'm not normally one for getting cross-cultural with my cooking (I've been known to get quite agitated about people serving sour cream with tandoori chicken instead of yoghurt, for example) but somehow this dish — which pairs red curry with cous cous — works. (housegoeshome.com)
On the same evening that I converted a serving of tandoori chicken (leftover from our favorite local Indian restaurant) into curried chicken salad, my mom brought up a recipe for curried potato salad during a phone conversation. (pearltrees.com)
I doubled the masalas and used tandoori chicken masala instead of cayenne peppers. (heynutritionlady.com)