Recipe: Chicken Vindaloo Rice Bowl with Pickled Vegetables and Crispy PapadumsDescription: Fluffy basmati rice topped with tender chicken vindaloo, quick-pickled cucumbers and carrots, fresh mint leaves, and crushed crispy papadums for a modern Indian bowl that's both nutritious and satisfying.Serves: 4 people Total Time: 60Difficulty: Easy to follow Ingredients needed: 2 cups basmati rice, 500 g chicken breast, 3 tablespoons vindaloo paste, 1 medium onion, 3 cloves garlic, 1 tablespoon ginger, 2 tablespoons oil, 1 medium cucumber, 1 large carrot, 0.5 cup white vinegar, 1 tablespoon sugar, 0.5 teaspoon salt, 0.25 cup mint leaves, 4 pieces papadumsInstructions: Cook basmati rice according to package instructions. In a bowl, mix white vinegar, sugar, and salt. Add sliced cucumbers and julienned carrots, let them pickle for at least 20 minutes. Heat oil in a pan, add chopped onions and cook until golden. Add garlic and ginger, cook until fragrant. Add chicken breast pieces, vindaloo paste, and cook until chicken is cooked through and tender. To serve, place a portion of rice in each bowl, top with chicken vindaloo, pickled vegetables, fresh mint leaves, and crushed papadums.Perfect for: Meal planning, weekly preparation, home cooking Tags: Indian, Rice Bowl, Chicken, SpicyThis Chicken Vindaloo Rice Bowl with Pickled Vegetables and Crispy Papadums recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 60 minutes. Great for weekly meal prep and family dinners.