Name: Chicken Vindaloo with Yellow Rice, Poppadoms And Raita
Ingredients: 150 g Basmati rice; 1 Onion; 2 tb Vegetable oil; 1 Red-skinned potato; 2 100 g skinless; boneless chicken; ; breasts; 2 Garlic cloves; 1 tb Vindaloo curry paste; 300 ml Chicken stock; 50 g Frozen peas; 1 tb Cider vinegar; 2 tb Chopped fresh coriander; 1 ts Sweet paprika; 1/2 ts Turmeric; Salt and pepper; 200 g Pot yoghurt; 1 Mini cucumber; 1 sm Bunc fresh mint; 2 Poppadoms; (check they can be; ; grilled); Vegetable oil; for brushing; 1 Lime; 1 Jar mango chutney

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Anything, You, Can, Cook	2	servings

INGREDIENTS

150	g	Basmati rice
1		Onion
2	tb	Vegetable oil
1		Red-skinned potato
2		100 g skinless; boneless chicken
		; breasts
2		Garlic cloves
1	tb	Vindaloo curry paste
300	ml	Chicken stock
50	g	Frozen peas
1	tb	Cider vinegar
2	tb	Chopped fresh coriander
1	ts	Sweet paprika
1/2	ts	Turmeric
		Salt and pepper
200	g	Pot yoghurt
1		Mini cucumber
1	sm	Bunc fresh mint
2		Poppadoms; (check they can be
		; grilled)
		Vegetable oil; for brushing
1		Lime
1		Jar mango chutney

INSTRUCTIONS

FOR THE POPPADOMS AND RAITA
1 Place the rice in a sieve and rinse well. Return to the bowl, cover
with hot water and leave to soak for eight minutes. Thinly slice the
onion. Heat the oil in a large saute pan.
2 Dice the potato and add to the pan with the onion. Cut each chicken
breast into six and add to the potato pan.
3 Cook over a high heat for two minutes, stirring occasionally until
beginning to brown.
4 Crush the garlic into the chicken pan and cook for 30 seconds. Stir
in the curry paste and stock, bring to the boil and simmer for 12
minutes until the chicken and potatoes are tender.
5 Preheat the grill to high. Drain the rice and add to a pan of
boiling water with the turmeric and some salt. Bring to the boil and
cook for 10 minutes until the grains are tender.
6 Cut the cucumber in half lengthways and scoop out the seeds with a
teaspoon. Coarsely grate the cucumber into a sieve, sprinkle over a
little salt and set aside for a couple of minutes.
7 Lightly oil the poppadoms and cook under the hot grill for 30
seconds or so on each side until crisp and bubbly.
8 Squeeze the excess liquid out of the grated cucumber and stir into
the yoghurt.
9 Chop the mint and stir into the yoghurt with a squeeze of lime
juice. Add salt and pepper to taste. Stir the peas into the curry.
Spoon the mango chutney into a small serving dish.
10 Stir the cider vinegar and coriander into the curry and check the
seasoning. Drain the rice and spoon onto a plate.
11 Spoon the curry over the rice and sprinkle over a little sweet
paprika to garnish. Place the poppadoms on a plate and serve with
raita and mango chutney.
Converted by MC_Buster.
Recipe by: Anything You Can Cook
Converted by MM_Buster v2.0l.

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