Recipes

Spicy Chicken Vindaloo

Name: Spicy Chicken Vindaloo
Cook time: 30 min
Yield: 2
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Everything you need is in the box, just add chicken for a bold, restaurant-quality Vindaloo with fragrant basmati rice that's ready in under 30 minutes.

Flavour Region

Serves 2

30 minutes mins

Spice Level: Hot

Ingredients

Serves 2

30 minutes mins

Kohinoor Vindaloo Cooking Sauce – 1 pack
Diced chicken breast – 300g

Method

Wash the Kohinoor Extra Long Basmati rice in lukewarm water and leave to soak.
Mix the diced chicken breast with the marinade and set aside.
Take a large pan, add 1 litre of water, ½ tsp of salt and 2 tsp of cooking oil and bring to a boil.
Strain the soaked rice, add to the boiling water and simmer for 10–12 minutes.
Whilst the rice is cooking, cook the chicken using one of the following methods:

Oven: Preheat to 200°C and cook the marinated chicken for 8–10 minutes
Air Fryer: Preheat to 180°C and cook the marinated chicken for 7–8 minutes
Frying Pan: Heat 2 tsp of oil and stir fry the marinated chicken for 5–7 minutes
Once the rice has cooked, remove from heat and drain. Add the cooked rice back into the pan and cover with a lid.
Heat 1 tsp of oil in a pan, add the spices and cook for 1 minute. Add the Kohinoor Vindaloo cooking sauce and bring to a boil. Add the cooked chicken, reduce the heat and simmer for a further 4–5 minutes, or until cooked through.
Serve hot garnished with chopped coriander leaves and Kohinoor Extra Long Basmati rice.