Vindaloo originated in the 1500s from India’s early Portuguese colonists. To preserve their meats for long ocean voyages to Goa (a state in western India where Portugal’s colonies were thriving) the Portuguese used to pickle their meats in wine and garlic. Our modern day Vindaloo includes potatoes and uses vinegar with fresh ginger and select spices resulting in a delicious tangy dish that uniquely blends sweet, sour and spicy tastes. Complementing our chicken Vindaloo’s flavor all the more, we serve this dish with our ever popular Basmati Lemon Rice.
Chicken Vindaloo Ingredients: Chicken Raised Without Antibiotics (boneless), Onions, Potatoes, Tomatoes, Tomato Puree (tomatoes, water, citric acid), Expeller Pressed Canola Oil, Vinegar, Water, Ginger, Garlic, Cultured Dextrose, Salt, Red Chilies, Coriander, Cumin, Turmeric, Paprika, Garam Masala (spice blend), Cloves, Cinnamon, Black Pepper, Mustard Seeds, Bay Leaves, Cardamom.
Lemon Rice Ingredients: Basmati Rice, Water, Lemon Juice, Expeller Pressed Canola Oil, Chana Dal (Bengal gram), Urad Dal (black gram), Cultured Dextrose, Salt, Mustard Seeds, Turmeric Powder, Red Chilies.