One Pan Chicken and Potato Vindaloo
Prep:  10 mins
Cook:  1 hr, 10 mins
Serves:  6
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Recipe by: Passage to India
Credit: Whisk Media Group
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One Pan Chicken and Potato Vindaloo
Ingredients:
Chicken Vindaloo
Raita
Method:
Chicken Vindaloo
  1. Preheat oven to 180C (fan forced). Heat oil or ghee in a large, oven-proof frying pan/casserole dish over a medium high heat.
  2. Cook cutlets for 4 minutes each side until golden. Remove and set aside. Add onion to same pan and stir for 3 minutes until softened. Turn heat off. Spread onion over the base and then layer potatoes on top. Place chicken on top.
  3. Pour Vindaloo Simmer Sauce over chicken and potatoes. Pour ½ cup water over the potatoes. Cover with a lid. Cook in the oven for 1 hour, basting with sauce in pan halfway.
  4. Meanwhile make the raita.
  5. When chicken is ready, serve with steamed bean and sprinkled with coriander. Add a drizzle of raita.
Tips & Hints:
  • This dish can be frozen in a container up to 1 month. Thaw and reheat in the microwave.
Raita
  1. Grate cucumber and mix with salt. Stand for 5 minutes and squeeze out excess liquid and add to a mixing bowl
  2. Add yoghurt, mint, cumin and lemon juice; and mix well. Spoon into a serving bowl and sprinkle the top with cayenne pepper and garnish with mint.
  3. Set aside in fridge
Passage to India Vindaloo simmer sauce
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