CHICKEN LOAF WITH TANDOORI SPICES
AND CHUTNEY-YOGURT SAUCE

FOR THE LOAF:
1/3 cup long-grain white rice
2/3 cup water
1 tablespoon canola oil
1 medium carrot, peeled and finely chopped
1 cup chopped yellow onion
1 medium rib celery, finely chopped
2 teaspoons curry powder
1/2 teaspoon salt
1 teaspoon ground cumin
1/8 teaspoon ground allspice
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1 pound ground chicken
1/2 cup fresh white bread crumbs
2 tablespoons chopped cilantro
1/4 cup plain low-fat yogurt
2 eggs
FOR THE CHUTNEY-YOGURT SAUCE:
3/4 cup plain low-fat yogurt
1/4 cup fruit chutney
2 teaspoons lime juice
Pinch salt
1 teaspoon finely minced cilantro

TO PREPARE THE LOAF:
Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan with cooking spray and set aside.

Combine the rice and water in a small saucepan and bring to a boil, stirring well. Cover the pan, turn the heat to low and cook 15 minutes. Transfer to a large bowl and set aside to cool.

In a large, nonstick skillet, heat the oil over medium heat. Add the carrot, onion and celery; saute 5 minutes. (Add a tablespoon of water if the vegetables become too dry.) Add to the rice and cool.

Add the curry powder, salt, cumin, allspice, turmeric, cinnamon and mace. Then add the ground chicken, bread crumbs, cilantro, yogurt and eggs. Mix well with wet, clean hands. Pack into the prepared loaf pan.

Bake about 55 minutes, or until the loaf tests done in the center. Let cool in the pan 5 minutes before slicing.

TO PREPARE THE CHUTNEY-YOGURT SAUCE:
Stir together the yogurt, chutney, lime juice, salt and cilantro. Refrigerate. Serve to the side of the chicken loaf.

Servings: 8
Adapted from source: Everybody Loves Meatloaf by Melanie Barnard