1 jar Culinary Tours Vindaloo Cooking Sauce
1 red bell pepper, cut into long strips
1 large red onion, sliced
2 teaspoons canola oil
6 cups prepared basmati rice
6 pieces naan bread
Salt to taste
1.In a large frying pan, heat half of oil over medium-high heat; cook chicken, stirring for 6 minutes or until browned. Transfer to clean bowl. Wipe out pan.
2.In a clean pan, heat remaining oil over medium-high heat; cook onion and bell pepper, stirring, for 3 minutes or until softened. Add chicken and Culinary Tours Vindaloo Cooking Sauce. Simmer, stirring, until chicken reaches an internal temperature of 165°F.
3.Serve over basmati rice with naan.