Easy Indian recipes made at home

Ingredients

Chicken Vindaloo

Raita

Method

Chicken Vindaloo

  • 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

  • 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.
  • Set aside in fridge
Easy Indian recipes made at home

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Easy Indian recipes made at home
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