Cafe Spice Chicken Vindaloo with Lemon Rice
Chicken and potatoes cooked in a spicy-tangy Vindaloo sauce. Paired with a side of Basmati lemon rice.
Vindaloo originated in the 1500s from India's early Portuguese colonists. To preserve their meats for long ocean voyages to Goa, the Portuguese pickled their meats in wine and garlic. Our modern day Vindaloo is sweet, sour and spicy - featuring tender chicken and potatoes combined with vinegar, fresh ginger and spices. This dish is paired with a serving of Basmati lemon rice, which is grown in the Himalayan foothills and prepared with pure lemon juice, turmeric, and lentils. This gluten-free dish is antibiotic free, humanely raised chicken. Spice level: hot. Serves 2.
|Brand Name||Cafe Spice|
|Ingredients||Chicken vindaloo: chicken raised without antibiotics (boneless), onions, potatoes, tomatoes, tomato puree (tomatoes, water, citric acid), expeller pressed canola oil, vinegar, garam masala spice blend (coriander, turmeric, red chilies, cumin, paprika, cinnamon, cloves, bay leaf, cardamom, black pepper, mustard seeds), water, ginger, garlic, cultured dextrose, salt. lemon rice: basmati rice, water, lemon juice, expeller pressed canola oil, chana dal (bengal gram), urad dal (black gram), cultured dextrose, salt, mustard seeds, turmeric powder, red chilies.|
|Dietary & Lifestyle||Gluten Free|
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