Chicken Vindaloo Recipe

Ingredients:

- 500g boneless chicken (breast or thighs), cut into bite-sized pieces

- 1 jar (300 ml) Vindaloo sauce

- 2 tablespoons oil (vegetable or coconut)

- 1 onion, finely chopped

- 2 cloves garlic, minced

- 1 teaspoon ginger, grated

- 1 teaspoon cumin seeds

- 1 teaspoon turmeric powder

- Salt to taste

- Fresh coriander leaves, for garnish

- Basmati rice or naan bread, for serving

Instructions:

1. Prepare the chicken: In a bowl, marinate the chicken pieces with salt and a little bit of the vindaloo sauce. Let it sit for about 15-20 minutes.

2. Cook the aromatics: Heat oil in a large skillet over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped onions and sauté until they turn golden brown. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

3. Cook the chicken: Add the marinated chicken to the skillet. Cook until the chicken is browned and cooked through, about 5-7 minutes.

4. Add the sauce: Pour in the entire 300 ml jar of Vindaloo sauce. Stir well to coat the chicken. If desired, add turmeric powder for extra flavor and color. Let it simmer for about 10-15 minutes, allowing the flavors to meld.

5. Serve: Garnish with fresh coriander leaves. Serve hot with basmati rice or naan bread.

Tips

- Adjust the spice level by adding more or less of the vindaloo sauce, depending on your customers' preferences.

- You can also add vegetables like bell peppers or potatoes for a heartier dish.