Quick, easy, and oh-so-delicious! One of my favorite ways to use a spice blend is just as a rub for poultry, meats or even to stir fry vegetables. For this recipe, we used Fuel with Flavour's Vindaloo spice blend, an aromatic blend of cumin, coriander, cayenne, tumeric and clove, among others.
Vindaloo is a dish originating in Goa, India, where it is usually found as a chicken or lamb curry dish. The meats are marinated with vinegar, bit of oil, and the ubiquitous ginger garlic paste. The highly seasoned curry is known to be very hot ... spicy hot and fiery hot. Fortunately, our spice blend is mild and even my picky eater at home didn't complain about the chilies. Of course, you could amp up the heat by adding more cayenne yourself.
Ingredients for 2:
1 chicken breast (or fish fillet or tofu or ... you get the point)
2 naans
2 Roma tomatoes, sliced
1/2 head of lettuce, shredded
1 cup Greek yogurt
Handful of salad greens
Mango chutney to serve
Papads to serve
Directions:
1. Massage our freshly ground Vindaloo spice blend into and onto the chicken breast.
2. Sear on a heavy bottomed skillet with a bit of coconut oil.
3. Finish cooking in the oven, about 15-20 minutes, until juices run clear.
4. Turn off the oven, place the naans in it to heat.
5. When chicken is warm to handle, slice on the diagonal.
6. Slather Greek yogurt on the warm naans, place tomatoes, lettuce and sliced chicken.
7. Fold and devour.
Serve with a huge side of salad greens, sweet mango chutney and more Greek yogurt on the side. And papad if you have ;)
Vindaloo is a dish originating in Goa, India, where it is usually found as a chicken or lamb curry dish. The meats are marinated with vinegar, bit of oil, and the ubiquitous ginger garlic paste. The highly seasoned curry is known to be very hot ... spicy hot and fiery hot. Fortunately, our spice blend is mild and even my picky eater at home didn't complain about the chilies. Of course, you could amp up the heat by adding more cayenne yourself.
1 chicken breast (or fish fillet or tofu or ... you get the point)
2 naans
2 Roma tomatoes, sliced
1/2 head of lettuce, shredded
1 cup Greek yogurt
Handful of salad greens
Mango chutney to serve
Papads to serve
Directions:
1. Massage our freshly ground Vindaloo spice blend into and onto the chicken breast.
2. Sear on a heavy bottomed skillet with a bit of coconut oil.
3. Finish cooking in the oven, about 15-20 minutes, until juices run clear.
4. Turn off the oven, place the naans in it to heat.
5. When chicken is warm to handle, slice on the diagonal.
6. Slather Greek yogurt on the warm naans, place tomatoes, lettuce and sliced chicken.
7. Fold and devour.
Serve with a huge side of salad greens, sweet mango chutney and more Greek yogurt on the side. And papad if you have ;)
