By Cuisine
Chicken Vindaloo with Coconut Rice Recipe
Ingredients
- 8 oz. Steak-EZE® BreakAway® Chicken Slices
- 2 Tbsp. Vegetable oil
- 1 Ea. Onion, chopped
- 2 Ea. Garlic Cloves, minced
- 1 Tbsp. Fresh Ginger, minced
- 1 Tbsp. Paprika
- 1/2 tsp. Salt
- 1/4 tsp. Ea. Turmeric and Cinnamon
- 1/2 tsp. Cup Cayenne Pepper
- 1 Pinch Ground Cloves
- 1 Can 22 Oz. Tomatoes, strained
- 1 Cup Basmati Rice, rinsed
- 1 Can 14 Oz. Coconut Milk
- 1 1/4 Cups Water
- 1/4 tsp. Salt
- 1 Cup Basmati Rice, rinsed
- 1 Can 14 Oz. Coconut Milk
- 1 1/4 Cups Water
- 1/4 tsp. Salt
Steak-EZE® BreakAway® Chicken Slices is sautéed with chopped fresh ginger, garlic, onion, paprika, cumin, turmeric, cinnamon and tomato paste. It’s simmered with strained tomatoes until thickened and served over rice cooked with coconut milk.
Made with The Original Steak-EZE® BreakAway® Beef Steak, Lightly Marinated, 4 oz
Directions
- On a stove, heat the oil in a large saucepan set over medium-high heat.
- Cook the onion, garlic and ginger until softened.
- Preheat a flat top grill to 350°F.
- Place Steak-EZE® BreakAway® Chicken Slices on the flat top grill. Cook the steak for 1 minute and flip. Cook for 1 minute and flip again.
- Using a spatula, separate the steak into pieces.
- Cook for 30 seconds or until thoroughly browned.
- Add paprika, cumin, salt, turmeric, cinnamon, cayenne pepper and cloves; cook for 2 to 3 minutes or until cooked through.
- Add tomatoes; reduce heat to low and simmer for 15 to 20 minutes or until thickened and fragrant.
Coconut Basmati Rice
Directions
- In a saucepan set over medium heat, combine the rice, coconut milk, water, and salt.
- Bring to a boil. Reduce the heat, cover and simmer for 12 to 15 minutes or until tender. Remove it from the heat.
- Cover and let it stand for 5 minutes.
- Fluff with a fork.
- Serve Beef Vindaloo over Coconut Basmati Rice. Sprinkle with cilantro.
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