One Pan Chicken and Potato Vindaloo

Ingredients

Scaled for your household (6 portions) · original serves 6

• Vegetable oil1 tbsp
• Skinless chicken thigh cutlets1 kg
• Brown onion1
• Baby chat potatoes750 g
• Passage to India Vindaloo Simmer Sauce375 g
• Green beansto taste
  Source does not specify an amount; no quantity invented.
• Lebanese cucumber1
• Salt2 tsp
• Plain Greek yoghurt250 ml
• Mint leaves¼ cup
• Ground cumin½ tsp
• Lemon juice2 tbsp
• Cayenne pepper (optional)to taste
  Source does not specify an amount; no quantity invented.
• Water½ cup
• Coriander bunch (optional)to taste
  Source does not specify an amount; no quantity invented.

Method

1. 1

   Heat the oven to 180°C fan. Brown chicken in oil for about 4 minutes per side; remove. Soften onion for 3 minutes.

2. 2

   Layer potatoes and chicken in the pan. Add vindaloo sauce and ½ cup water. Cover and bake for 1 hour, spooning sauce over the chicken halfway through, until cooked.

3. 3

   For raita, grate cucumber, mix with salt and leave for 5 minutes. Squeeze dry; combine with yoghurt, mint, cumin and lemon juice, then chill. Serve chicken with raita, steamed beans and optional cayenne. Finish with coriander.