Quick Chicken Vindaloo with Pappadums and Lemon Yoghurt

Boil a kettle. In a pot, combine the rice, a pinch of salt and 3 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

To a deep sided pan on medium heat add chicken vindaloo and peas. Heat through until piping hot, about 3 minutes. Stir in spinach and cook for 1 minute. Pick mint leaves, discarding stems, and finely chop. Zest lemon.

Heat pappadums in the microwave on high heat for 30 seconds - 1 minute. Mix together yoghurt, lemon zest, a squeeze of lemon juice (to taste) and mint (to taste). Season with salt.

Divide rice and chicken vindaloo between bowls. Serve with a dollop of lemon yoghurt and pappadums on the side. Enjoy!

Boil a kettle. In a pot, combine the rice, a pinch of salt and 3 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

To a deep sided pan on medium heat add chicken vindaloo and peas. Heat through until piping hot, about 3 minutes. Stir in spinach and cook for 1 minute. Pick mint leaves, discarding stems, and finely chop. Zest lemon.

Heat pappadums in the microwave on high heat for 30 seconds - 1 minute. Mix together yoghurt, lemon zest, a squeeze of lemon juice (to taste) and mint (to taste). Season with salt.

Divide rice and chicken vindaloo between bowls. Serve with a dollop of lemon yoghurt and pappadums on the side. Enjoy!

Boil a kettle. In a pot, combine the rice, a pinch of salt and 1 1⁄2 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

To a deep sided pan on medium heat add chicken vindaloo and peas. Heat through until piping hot, about 3 minutes. Stir in spinach and cook for 1 minute. Pick mint leaves, discarding stems, and finely chop. Zest lemon.

Heat pappadums in the microwave on high heat for 30 seconds - 1 minute. Mix together yoghurt, lemon zest, a squeeze of lemon juice (to taste) and mint (to taste). Season with salt.

Divide rice and chicken vindaloo between bowls. Serve with a dollop of lemon yoghurt and pappadums on the side. Enjoy!

Boil a kettle. In a pot, combine the rice, a pinch of salt and 1 1⁄2 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

To a deep sided pan on medium heat add chicken vindaloo and peas. Heat through until piping hot, about 3 minutes. Stir in spinach and cook for 1 minute. Pick mint leaves, discarding stems, and finely chop. Zest lemon.

Heat pappadums in the microwave on high heat for 30 seconds - 1 minute. Mix together yoghurt, lemon zest, a squeeze of lemon juice (to taste) and mint (to taste). Season with salt.

Divide rice and chicken vindaloo between bowls. Serve with a dollop of lemon yoghurt and pappadums on the side. Enjoy!

Boil a kettle. In a pot, combine the rice, a pinch of salt and 1 1⁄2 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

To a deep sided pan on medium heat add chicken vindaloo and peas. Heat through until piping hot, about 3 minutes. Stir in spinach and cook for 1 minute. Pick mint leaves, discarding stems, and finely chop. Zest lemon.

Heat pappadums in the microwave on high heat for 30 seconds - 1 minute. Mix together yoghurt, lemon zest, a squeeze of lemon juice (to taste) and mint (to taste). Season with salt.

Divide rice and chicken vindaloo between bowls. Serve with a dollop of lemon yoghurt and pappadums on the side. Enjoy!

Boil a kettle. In a pot, combine the rice, a pinch of salt and 1 1⁄2 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

To a deep sided pan on medium heat add chicken vindaloo and peas. Heat through until piping hot, about 3 minutes. Stir in spinach and cook for 1 minute. Pick mint leaves, discarding stems, and finely chop. Zest lemon.

Heat pappadums in the microwave on high heat for 30 seconds - 1 minute. Mix together yoghurt, lemon zest, a squeeze of lemon juice (to taste) and mint (to taste). Season with salt.

Divide rice and chicken vindaloo between bowls. Serve with a dollop of lemon yoghurt and pappadums on the side. Enjoy!