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Name: Chicken Vindaloo with Yellow Rice, Poppadoms And Raita
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 150 g Basmati rice; 1 Onion; 2 tb Vegetable oil; 1 Red-skinned potato; 2 100-g skinless; boneless chicken brerasts; 2 Garlic; 1 tb Vindaloo curry paste; 300 ml Chicken Stock; 50 g Frozen peas; 1 tb Cider vinegar; 2 tb fresh coriander Chopped; 1 ts Sweet paprika; 1/2 ts Turmeric; Salt and pepper; -- For the Papadoms and Raita --; 200 g Yoghurt; 1 Mini cucumber; 1 bunch Fresh mint; 2 Poppadoms; Vegetable oil for brushing; 1 Lime; 1 jar Mango Chutney

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INGREDIENTS

150 g Basmati rice
1 Onion
2 tb Vegetable oil
1 Red-skinned potato
2 100-g skinless; boneless chicken brerasts
2 Garlic
1 tb Vindaloo curry paste
300 ml Chicken Stock
50 g Frozen peas
1 tb Cider vinegar
2 tb fresh coriander ; Chopped
1 ts Sweet paprika
1/2 ts Turmeric
Salt and pepper
-- For the Papadoms and Raita --
200 g Yoghurt
1 Mini cucumber
1 bunch Fresh mint
2 Poppadoms
Vegetable oil ; for brushing
1 Lime
1 jar Mango Chutney

Servings

INSTRUCTIONS

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.

NOTES

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Chicken Vindaloo with Yellow Rice, Poppadoms And Raita

150 g Basmati rice 
1  Onion 
2 tb Vegetable oil 
1  Red-skinned potato 
2 100-g skinless; boneless chicken brerasts 
2  Garlic 
1 tb Vindaloo curry paste 
300 ml Chicken Stock 
50 g Frozen peas 
1 tb Cider vinegar 
2 tb fresh coriander Chopped
1 ts Sweet paprika 
1/2 ts Turmeric 
  Salt and pepper 
  -- For the Papadoms and Raita -- 
200 g Yoghurt 
1  Mini cucumber 
1 bunch Fresh mint 
2  Poppadoms 
  Vegetable oil for brushing
1  Lime 
1 jar Mango Chutney

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.

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Nutrition

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Serving Size: 1 Serving (464g)
Recipe Makes: 4

Calories: 392
Calories from Fat: 71 (18%)

Amt Per Serving		% DV

	Total Fat 7.9g	10 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 1.9g
Cholesterol 21.1mg		6 %
Sodium 325.5mg		11 %
Potassium 843.2mg		22 %
Total Carbohydrate 63.6g		19 %
	Dietary Fiber 3.9g	16 %
	Sugars, other 59.7g
Protein 17.4g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 392

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