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Prawn & chicken vindaloo

Prawn & chicken vindaloo

Servings: 4

Ingredients

2 tbsp NOMU Extra Virgin Olive Oil
1 onion, finely sliced
4 cloves garlic, minced
4cm piece ginger, peeled and 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) chopped tomato
1 cup prepared NOMU Chicken STOCK
4 tbsp balsamic vinegar
2 tbsp honey
8-12 prawns, deveined and butterflied
Handful of coriander, roughly chopped
Greek yoghurt, for serving

Directions

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

Stir in tomato paste and add the chicken. Stir well to coat and season with Sea Salt and Black Pepper. Add the tinned tomatoes, prepared 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 through.

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

Ingredients

2 tbsp NOMU Extra Virgin Olive Oil
1 onion, finely sliced
4 cloves garlic, minced
4cm piece ginger, peeled and 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) chopped tomato
1 cup prepared NOMU Chicken STOCK
4 tbsp balsamic vinegar
2 tbsp honey
8-12 prawns, deveined and butterflied
Handful of coriander, roughly chopped
Greek yoghurt, for serving

Directions

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

Stir in tomato paste and add the chicken. Stir well to coat and season with Sea Salt and Black Pepper. Add the tinned tomatoes, prepared 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 through.

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

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