Vindaloo chicken

Name: Vindaloo chicken
Cook time: 20 min
Yield: 2
Cuisine: South Asia

with jeera pulao rice and green chutney

Ready in around 20 mins

RECIPE FACT:

A dish influenced by the fusion of Portuguese and Indian cuisines introduced in Goa, India by Portuguese sailors in the 15th century.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND CHICKEN:
Slice the silverbeet including the stalks into ½ cm strips and keep separated. Slice the roasted capsicum into ½ cm slices. Remove the red chilli from the peas and slice finely if using or discard. Remove the free-range chicken thighs from their packaging and slice each thigh into 5 even pieces.
2. TO COOK THE RICE:
Place a non-stick frying pan over a medium-high heat with a knob of butter or drizzle of oil. Once hot, add the silverbeet stalks and cook for 1-2 mins. Open the bag of steamed jeera rice, squeezing gently on the bag to break up any large clumps. Add the silverbeet leaves, rice and peas with 1 Tbsp of water. Season with salt and pepper then cook for 1-2 mins or until silverbeet leaves have wilted. Remove from the pan and cover to keep warm.
3. TO COOK THE CHICKEN:
Wipe out the pan, place back over a medium-high heat with a drizzle of oil. Once hot, add the chicken, season with salt and cook for 3-4 mins on each each side. Add the chilli if using, the capsicum and cook for 30 secs then pour in the vindaloo sauce with star anise. Cook for 1-2 mins until chicken is cooked through then remove the star anise before serving.
TO SERVE:
Spoon jeera pulao rice into bowls and top with vindaloo chicken. Dollop with green chutney and sprinkle over the crispy shallots.