Tandoor Chicken Loaf

• 2 tablespoons vegetable oil
• 2 carrots, chopped
• 1 onion, chopped
• 1 large celery rib, chopped
• 1 tablespoon curry powder
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 12 teaspoon ground allspice
• 12 teaspoon turmeric
• 12 teaspoon ground mace
• 12 teaspoon ground cardamom
• 1 12 lbs ground chicken
• 1 cup cooked white rice
• 1 cup firm fresh white breadcrumbs
• 14 cup chopped dried banana
• 14 cup chopped cilantro
• 14 cup plain yogurt
• 2 eggs

1. Preheat the oven to 350.
2. 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.
3. Stir in the curry and next 7 ingredients.
4. In a large bowl, using your hands, gently and thoroughly combine the chicken, rice, bread crumbs, bananas, cilantro, yogurt, eggs, and cooked vegetables.
5. Pat mixture into a 9x5 inch loaf pan, smoothing the top.
6. Bake for about 1 hour or until the loaf is firm and the top is richly browned.
7. Let the meatloaf stand for 10 minutes before cutting into slices to serve.

vegetable oil, carrots, onion, celery, curry powder, salt, ground coriander, ground cumin, ground allspice, turmeric, ground mace, ground cardamom, ground chicken, white rice, white breadcrumbs, banana, cilantro, yogurt, eggs

Taken from www.food.com/recipe/tandoor-chicken-loaf-175369 (may not work)