Our delicious chicken vindaloo features tender pieces of chicken in a creamy coconut tomato sauce, flavored with aromatic garlic and ginger. An array of warm spices, including cumin, paprika, mustard seed, and cayenne, add depth of flavor to this delicious dish.
Meal Card: Chicken Vindaloo with Peppers & Onions
Ingredients
- 1-2 packets vindaloo sauce
- 1-2 packages diced chicken
- 1-2 packages peppers & onions
- 1-2 packages jasmine white rice
Directions
1) Run vindaloo sauce under warm water to thaw. Before opening, tap diced chicken and peppers and onions on the counter to break up any large pieces. Open and place in a Suvie pan. Pour thawed vindaloo sauce over the chicken and vegetables. Place pan in the top zone of Suvie.
2) Before opening, tap jasmine rice on the counter to break up any large pieces. Open and place in a Suvie pan. Season with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp ground black pepper (for 4 servings, season with 2 tbsp olive oil, 1 tsp salt, and ½ tsp ground black pepper). Place pan in the bottom zone of Suvie.
3) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 300°F for 8 mins (for 4 servings, Roast at 350°F for 40 mins)
Top Zone: Roast at 350°F for 30 minutes (for 4 servings, Roast for 40 minutes)
4) After cooking, remove pans from Suvie. Stir chicken, vegetables, and vindaloo sauce together and season to taste with salt and pepper. Fluff rice with a fork and divide between plates. Spoon chicken vindaloo over the rice and serve.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 580, Total Fat 14g, Total Carbohydrates 64g, Total Sodium 940mg, Total Protein 48g.
