Smoky Chicken Vindaloo
Get ready to cook
Method: Smoky Chicken Vindaloo
1. In a saucepan, heat up some cooking oil to medium heat. Add Masala Goa Paste and smoked paprika; stir fry for 1-2mins. Add chicken; mix well and stir fry for 4-5mins or until cooked. Add peppers; stir fry for 2-3mins.
2. Add chopped tomatoes; mix well and simmer for 15-20mins to desired consistency. Garnish and serve with Cranberry Pilaf Rice and naan bread.
Method: Cranberry Pilaf Rice
1. Cook rice as per packet instructions.
2. Fold in Masala Goa Paste, coconut milk, chickpeas, cranberries and coriander into the hot rice. Mix well until rice is evenly coated with sauce. Serve.
Ingredients: Smoky Chicken Vindaloo
400g Street Food Masala Goa Paste
800g tinned chopped tomatoes
1.2kg diced chicken 50/50
600g diced red peppers
2 Tbsp smoked paprika
Sliced spring onion to garnish
Ingredients: Cranberry Pilaf Rice
200g Street Food Masala Goa Paste
100ml coconut milk
400g uncooked white rice (to make approx. 1.2kg cooked rice)
300g tinned chickpeas
100g dried cranberries
30g chopped coriander