750g white baby potatoes, unpeeled, cut into 7mm thick slices
375g Pkt Passage to India Vindaloo Simmer Sauce
Steamed green beans, to serve
Method
Preheat oven to 180C (fan forced). Heat oil or ghee in a large, oven-proof frying pan/casserole dish over a medium high heat.
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.
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.
Meanwhile make the raita.
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
Ingredients
1 small Lebanese cucumber
2 tsp salt
1 cup (250ml) plain Greek yoghurt
¼ cup finely chopped fresh mint, plus extra for garnish
½ teaspoon ground cumin
2 tbsp lemon juice
Sprinkle cayenne pepper to serve (optional)
Method
Grate cucumber and mix with salt. Stand for 5 minutes and squeeze out excess liquid and add to a mixing bowl
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.
