Chicken Vindaloo

INGREDIENTS

4 lbs Monsoon Kitchens® (MK) Vindaloo Sauce

7 lbs chicken pieces (white & dark meat)

3 lbs peeled and cubed potatoes – one inch size

½ – ¾ cup vegetable oil

½ – ¾ cup minced garlic

chopped cilantro

DIRECTIONS

1. Thaw Monsoon Kitchens® Vindaloo Sauce in the refrigerator or in hot water bath.
2. Heat oil and sauté garlic until golden.
3. Add chicken and sauté until chicken is cooked and not pink any more.
4. Add Monsoon Kitchens® Vindaloo Sauce and simmer.
5. Add potatoes and some water so the sauce is not too thick.
6. Cook until beef and potatoes are cooked.
7. Remove in hotel pan and garnish with chopped cilantro .
8. Serve with plain boiled basmati rice or naan.