Chicken Vindaloo with Lentils and Basmati Rice

Chicken Vindaloo
Serves 4

2 Medium Onions-chopped
1 tbsp Ginger-chopped
5 Garlic Cloves-chopped
3/4 Cup Tomato Sauce
1 tbsp Corainder
1 tsp Cumin
1/2 tsp Salt
1/2 tsp Cayenne
1/4 tsp Turmeric
1 lb Chicken Breast-cut into chunks
1/4 Cup White Vinegar
1/2 Cu Lite Coconut Milk

Heat wok or skillet with a little PAM. Add onions, ginger and garlic and cook for 5 minutes or until golden brown. Stir in tomato sauce, corainder, cumin, cayenne and turmeric. Cover and cook for 5 minutes. Remove from heat and cook for 3-4 minutes. Place sacue in a blender. Cover and blend on medium intil smooth. Return to pan. Stir the chicken into the sauce. Simmer uncovered for 3-5 minutes. Until chicken is partially cooked. Stir in vinegar, and coconutm milk. Continue cooking for 5-7 minutes. Serve with Basmati Rice and Lentil.
Recipe adapted from Betty Crocker's Indian Home Cooking

Lentils and Basmati Rice
Serves 8

3 Garlic Cloves-chopped
2 Tsp Ginger-chopped
41/2 Cups Water
1 Cup Basmati Rice
1 Cup Lentils
1/2 tsp Cinnamon
1/4 tsp Allspice
1 Bay Leaf
2 tsp Salt
1 tsp Sugar
1/4 tsp Turmeric
1/4 Cup Cilantro
2 Tbsp Lime Juice

In a stock pot, heat a little PAM or olive oil. Saute garlic and ginger until aromatic. Add lentils, and rice and cook for 3 minutes. Add all dry spices. Pour in water and bring to a boil, reduce heat and cover. Cook for 20-25 minutes. Remove from heat and stir in cilantro and lime juice.