Indian Chicken Vindaloo
with Bulgur, Spinach and Peppers- Wheat
- Mustard
- Milk
- Soy
- Sulphites
- Gluten
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Egg
- Fish
- Mustard
- Crustaceans
Ingredients: Chicken breasts • Sweet bell pepper • Tikka curry sauce (milk) (water, tomato paste, onions, sugar, modified milk ingredients, soybean oil, vinegar, modified corn starch, salt, garlic, canola oil, concentrated lemon juice, garlic powder, onion powder, seasoning, spices, polysorbate 60, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Red onion • Bulgur wheat (wheat) (durum wheat semolina) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Spinach • Red wine vinegar • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Cilantro.
Ingredients
2 unit(s)
Chicken Breasts
½ cup
Bulgur Wheat
(Contains: Wheat May be present: Gluten)
1 unit(s)
Red Onion
28 g
Baby Spinach
1 unit(s)
Sweet Bell Pepper
7 g
Cilantro
9 g
Indian Spice Blend
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
1 tbsp
Red Wine Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
½ cup
Tikka Sauce
(Contains: Milk May be present: Egg, Sesame, Mustard, Sulphites, Wheat, Crustaceans, Fish, Soy, Gluten)
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
Not included in your delivery
1 tbsp
Butter*
1 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting wash and dry all produce.
- To a medium pot, add stock powder, 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, stir in bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then cut onion into 1/2-inch pieces.
- Roughly chop cilantro.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, peppers and onions. Cook for 3-4 min, stirring often until tender-crisp.
- While veggies cook, pat chicken dry with paper towels.
- On a clean cutting board, cut chicken into 1/2-inch pieces.
- When veggies are done, transfer to a plate.
- Reheat the same pan over medium.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, chicken, Indian Spice Blend, ginger-garlic puree and 1/2 tsp (1 tsp) sugar. Season with salt and pepper. Cook for 3-4 min, stirring often, until chicken is cooked through.**
- Add vinegar. Cook for 1 min, stirring often, until liquid absorbs.
- To the pan with chicken, stir in tikka sauce, tomato sauce base, 1 tbsp (2 tbsp) butter and 1/4 cup (1/2 cup) water. Cook for 1-2 min, stirring often, until simmering.
- Stir in spinach and veggies. Season with salt and pepper.
- Stir half the cilantro into bulgur.
- Divide bulgur and chicken vindaloo between bowls.
- Sprinkle remaining cilantro over top.
