Chicken Vindaloo

Ingredients

• Pepper

  Spices, black

  1 tbsp or 6g

• Spices Mustard Powder

  Compliments

  3 tsp or 12g

• Coriander seed

  Spices

  1 tbsp or 5g

• Cloves

  Spices, ground

  1 tsp or 2g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Paprika

  Spices

  2 tbsp or 14g

• Turmeric

  Spices, ground

  1 tbsp or 7g

• Raw Honey

  Simple Truth Organic

  3 tbsp or 63g

• Apple Cider Vinegar

  Great Value - Great Value

  2 tbsp or 30g

• Garlic

  Raw

  6 clove or 18g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Crushed red pepper flakes

  2 tbsp or 2g

• Onion powder

  Spices

  1 tsp or 2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken thigh

  Broilers or fryers, meat only, raw

  896g

• No Salt Added Crushed Tomatoes

  Organics

  784g

• Hot Sauce

  Original - Spartan

  30g

• Premium Coconut Milk, Unsweetened

  Pacific Coast Organic

  1 cup or 303g

• Jasmine Rice

  Compliments

  2 cup or 373g

Directions

1. cook the rice
2. whisk black pepper through red pepper flakes. add a little water to form a paste.
3. set an instant pot to saute. add oil, then chicken, tomatoes, coconut milk and spices. stir to combine.
4. seal the instant pot and set to high pressure for 12 minutes.
5. release steam, then remove the lid.
6. shred chicken and serve mixture over rice