Vindaloo with Mushroom Rice, Pickle and Mango Chutney in a Homemade Peshwari Naan
Ingredients: cucumber, carrot, vinegar, honey, chicken · 120 min cook time · 850kcal · $22.50
Ingredients
1piece cucumber, 2pieces carrot, 50ml vinegar, 30g honey, 500g chicken, 200g mushrooms, 300g flour, 50g desiccated coconut, 40g pistachio, 40g raisins, 50g mango chutney, 200g rice
Instructions
1. Slice cucumber and carrot finely, salt them, and pour over a hot mixture of mustard seeds, cumin seeds, vinegar, and honey to pickle.
2. Toast spices, grind into a powder, and marinate diced chicken.
3. Cook chicken in a spiced sauce until tender.
4. Make naan dough, rest it, and prepare the peshwari filling with coconut, pistachios, raisins, and mango chutney.
5. Stuff naan dough, roll out, and grill under a hot grill until puffed and charred.
6. Cook mushroom rice with sliced mushrooms, onions, and spices.
7. Assemble the vindaloo curry, mushroom rice, pickle, and mango chutney inside the homemade Peshwari naan.
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