Indian Spiced Chicken Vindaloo
with Bulgur- Wheat
- Mustard
- Milk
- Soy
- Sulphites
- Gluten
- May contain traces of allergens
- Soy
- Sulphites
- Milk
- Tree nuts
- Peanuts
- Sesame
- Wheat
- Egg
- Fish
- Mustard
- Crustaceans
Ingredients
2 unit(s)
Chicken Breasts
½ cup
Bulgur Wheat
(Contains: Wheat May be present: Gluten)
1 unit(s)
Hot Pepper
1 unit(s)
Red Onion
56 g
Baby Spinach
7 g
Cilantro
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
9 g
Indian Spice Mix
(Contains: Mustard May be present: Soy, Sulphites, Milk, Tree nuts, Peanuts, Sesame, Wheat)
1 tbsp
Red Wine Vinegar
(May be present: Soy, Milk, Tree nuts, Sesame, Wheat, Egg, Fish, Mustard)
½ cup
Tikka Sauce
(Contains: Milk May be present: Gluten, Soy, Sulphites, Sesame, Wheat, Egg, Fish, Mustard, Crustaceans)
2 tbsp
Tomato Sauce Base
(May be present: Gluten, Soy, Sulphites, Milk, Tree nuts, Sesame, Wheat, Egg, Fish, Mustard, Crustaceans)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Tree nuts, Peanuts, Sesame, Wheat, Mustard)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
tsp
Sugar*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high. 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, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Core, then cut peppe rinto 1/2-inch pieces.
- Peel, halve then cut onion into 1/2-inch pieces.
- Roughly chop cilantro.
- Line a baking sheet with foil.
- Pat chicken dry with paper towels.
- On a clean cuting board, cut chicken into 1/2-inch pieces.
- To prepared baking sheet, add chicken, half the Indian Spice Blend, ginger-garlic puree, vinegar, 1/2 tbsp (1 tbsp) oil and 1/2 tsp (1 tsp) sugar. Season with salt and pepper.
- Broil in the top of the oven for 7-10 min until lighly charred and cooked through.**
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, onions and pepper. Season with salt, pepper and remaining Indian Spice Blend. Cook, for 3-4 min, stirring often until tender-crisp.
- Stir in tomato sauce base and Tikka Sauce (water?). Cook for 1-2 min, stirring often until simmering.
- Stir spinach and chicken into curry. Cook for 1-2 min, stirring often until spinach wilts.
- Stir half the cilantro into bulgur.
- Divide bulgur and vindaloo between bowls.
- Sprinkle remaining cilantro over top.
