Vindaloo Sauce

Vindaloo Sauce

Chef's Recipe: In 1T oil, sauté boneless skinless chicken thighs, cut ½ in, sauté until cooked through. Add in 1 ½ Cup Stir Fry Vegetables – sliced; Mushrooms, Onion, Red Bell Pepper, Snow Peas and Cauliflower Flowerets; cook until al dente. Add in boneless skinless chicken thighs, cut ½ in, sauté until cooked through. Stir in entire packet - Vindaloo Sauce.  Add in 1 Cup water. Stir well. Let simmer until sauce is at desired consistency and flavors have blended. Cook to minimum internal temperature of 165° for poultry or 145° for beef or seafood. For sauce only recipe, pour dry sauce blend into a small sauce pan, add 1 Cup water, and bring to a simmer. Let reduce until it reaches desired consistency. 

Storage Instructions: In the case that there are remaining spices leftover in your Colorado Spice pouch, please seal in a Ziploc-style bag and store in a dark, cool, dry place. Use within 6 months.

INGREDIENTS: ONION, SAVORY SOUP BASE (MALTODEXTRIN, SALT, AUTOLYZED YEAST EXTRACT, YEAST EXTRACT, ONION POWDER, SILICON DIOXIDE, TURMERIC EXTRACT (COLOR), SUNFLOWER OIL), NON GMO PURE CANE SUGAR, TOMATO POWDER (TOMATO, 1% SILICON DIOXIDE), GARLIC, ORGANIC DRIED TOMATO FLAKES, WHITE VINEGAR (MALTODEXTRIN AND WHITE DISTILLED VINEGAR), CHILI POWDER (CHILI PEPPER, CUMIN, SALT, OREGANO, GARLIC, SILICON DIOXIDE), TURMERIC, CAYENNE PEPPER (GROUND RED PEPPER, SILICON DIOXIDE), GINGER, CORIANDER SEED, CUMIN SEED, BLACK PEPPER, CINNAMON.