2 Ratings 1 Comment
Yield: 6 servings
In a large frying pan, heat half of oil over medium-high heat; cook chicken, stirring for 6 minutes or until browned. Transfer to clean bowl. Wipe out pan.
In a clean pan, heat remaining oil over medium-high heat; cook onion and bell peppers, stirring, for 3 minutes or until softened.
Add chicken and Culinary Tours Vindaloo Cooking Sauce. Simmer, stirring, until chicken reaches an internal temperature of 165 degrees F. Add salt to taste.
Serve over basmati rice with naan.
Recipe and image used with permission by Culinary Tours (Topco Associates LLC)
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