Tandoor Chicken Loaf

Name: Tandoor Chicken Loaf
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 tbsp vegetable oil; 2 carrots; 1 onion; 1 large celery rib; 1 tbsp curry powder; 1 tsp salt; 1 tsp ground coriander; 1 tsp ground cumin; 0.5 tsp ground allspice; 0.5 tsp turmeric; 0.5 tsp ground mace; 0.5 tsp ground cardamom; 1.5 lb ground chicken; 1 cup cooked white rice; 1 cup firm fresh white breadcrumbs; 0.25 cup chopped dried banana; 0.25 cup chopped cilantro; 0.25 cup plain yogurt; 2 eggs

Oven-baked chicken, carrots and celery, warmed with curry powder and cumin, a South Asian bread.

1 hr 40 min · Serves 6 · Medium

Method

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Time: Prep 40 min · Cook 60 min · 100 min total
Difficulty: medium

1
Preheat the oven to 350°. In a large skillet, heat the oil; add in the carrots, onion, and celery over medium heat; stir/saute 5 minutes or until the vegetables are softened.
5 min
2
Stir in the curry and next 7 ingredients. In a large bowl, using your hands, gently and thoroughly combine the chicken, rice, bread crumbs, bananas, cilantro, yogurt, eggs, and cooked vegetables.
3
Pat mixture into a 9x5 inch loaf pan, smoothing the top. Bake for about 1 hour or until the loaf is firm and the top is richly browned.
60 min
4
Let the meatloaf stand for 10 minutes before cutting into slices to serve.
10 min