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Prawn and Chicken Vindaloo

Prawn and Chicken Vindaloo

Yields1 Serving
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INGREDIENTS
2 tbsp NOMU Extra Virgin Olive Oil
1 onion, finely sliced
4 cloves of garlic, crushed
1 piece ginger, grated
1 ½ tbsp NOMU Indian Rub
1 tbsp NOMU Garam Masala Rub
1 tbsp tomato paste
8 chicken thighs
NOMU Sea Salt and Black Pepper
1 tin (410g) tomato pieces
1 cup prepared NOMU Chicken STOCK
4 tbsp balsamic vinegar
2 tbsp honey
8-12 prawns, de-veined and butterflied
Handful of coriander, roughly chopped
Greek yoghurt, for serving
DIRECTIONS

Heat the NOMU Extra Virgin Olive Oil in a pot and gently sauté onions, garlic, and ginger until soft. Add NOMU Indian Rub and Garam Masala Rub and continue to fry for a few more minutes or until fragrant.

Stir in tomato paste and add chicken. Stir well to coat and season with NOMU Sea Salt and Black Pepper. Add the tin of tomato pieces, chicken stock, vinegar, and honey and allow to simmer for 30 minutes.

Check seasoning and add more vinegar and honey if necessary. Add prawns and cook for a further 5-10 minutes or until prawns are just cooked.

Garnish with coriander and serve immediately with a generous dollop of Greek yoghurt.

Serves 4.


 

SHOP THE PRODUCTS

Ingredients

INGREDIENTS
 2 tbsp NOMU Extra Virgin Olive Oil
 1 onion, finely sliced
 4 cloves of garlic, crushed
 1 piece ginger, grated
 1 ½ tbsp NOMU Indian Rub
 1 tbsp NOMU Garam Masala Rub
 1 tbsp tomato paste
 8 chicken thighs
 NOMU Sea Salt and Black Pepper
 1 tin (410g) tomato pieces
 1 cup prepared NOMU Chicken STOCK
 4 tbsp balsamic vinegar
 2 tbsp honey
 8-12 prawns, de-veined and butterflied
 Handful of coriander, roughly chopped
 Greek yoghurt, for serving

Directions

DIRECTIONS
1

Heat the NOMU Extra Virgin Olive Oil in a pot and gently sauté onions, garlic, and ginger until soft. Add NOMU Indian Rub and Garam Masala Rub and continue to fry for a few more minutes or until fragrant.

Stir in tomato paste and add chicken. Stir well to coat and season with NOMU Sea Salt and Black Pepper. Add the tin of tomato pieces, chicken stock, vinegar, and honey and allow to simmer for 30 minutes.

Check seasoning and add more vinegar and honey if necessary. Add prawns and cook for a further 5-10 minutes or until prawns are just cooked.

Garnish with coriander and serve immediately with a generous dollop of Greek yoghurt.

Serves 4.

Prawn and Chicken Vindaloo