Ingredients
Yield: 4 Servings
| Amount | Main 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 |
Sub-Recipe Ingredients | |
| 1 Cup | Basmati Rice, rinsed |
| 1 Can | 14 Oz. Coconut Milk |
| 1 1/4 Cups | Water |
| 1/4 tsp. | Salt |
Products in this recipe
Directions
Sub-Recipe 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.
Sub-Recipe Directions
Coconut Basmati Rice
- 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.
