Chicken Vindaloo- 1 tbsp vegetable oil or ghee
- 8 (1kg) skinless chicken thigh cutlets
- 1 large onion, halved, sliced
- 750g white baby potatoes, unpeeled, cut into 7mm thick slices
- 375g Pkt Passage to India Vindaloo Simmer Sauce
- Steamed green beans, to serve
Raita- 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)
| 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.
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
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