Kfi Sauces

Ingredients

• 1 jar (375 ml) KFI Vindaloo Sauce
• 2-3 medium boneless chicken breasts (400g) cut into 1-inch cubes
• 1 tbsp (15 ml) Butter

Instructions

1. Heat vegetable oil in a large sauce pan at medium/high heat.
2. Add cubed chicken breasts - stir and sauté until cooked through - about 10 minutes.
3. Add one 375 ml jar of KFI Vindaloo Sauce.
4. Stir and simmer for 5 minutes.
5. Serve over rice and top with coriander or with naan.

Tip: Too hot? Add a spoonful of yogurt to each portion just before serving.

Ingredients

• 1 jar (375 ml) KFI Vindaloo Sauce
• 2 cans of dark red kidney beans (540 ml each)
• 1 tbsp (15 ml) vegetable oil

Instructions

1. Heat vegetable oil in a large sauce pan at medium/high heat.
2. Add rinsed beans and sauté for 2 minutes.
3. Add one 375 ml jar of KFI Vindaloo Sauce.
4. Stir and simmer for 5 minutes.
5. Serve with Roti, pickled onions, and coriander chutney sauce.

Ingredients

• 1 Jar (375ml) KFI Vindaloo Cooking Sauce
• 1 tbsp (15ml) vegetable oil
• 450 grams extra large prawns, uncooked, peeled, and deveined
• Coriander for garnish

Instructions

1. Heat oil in a large saucepan.
2. Add prawns and sauté until cooked through and fully pink.
3. Stir in KFI Vindaloo cooking sauce and simmer for 5 minutes.
4. Serve over rice and garnish with coriander.

Tip: Too hot? Add two tbsps. of yogurt for a smoother taste

Ingredients

• 1 jar (375ml) KFI Vindaloo Sauce
• 1 pound (600g) cubed beef chuck or eye of round
• 1 tbsp (15 mL) vegetable oil
• Coriander for garnish

Instructions

1. Heat vegetable oil in a large sauce pan at medium/high heat.
2. Add beef - stir and sauté until cooked through -about 10 minutes.
3. Add one 375 ml jar of KFI Vindaloo Sauce.
4. Stir and simmer for 5 minutes.
5. Serve over rice and top with coriander or simply serve with naan bread.

Tip: For an even richer and smoother taste add a table spoon of butter and stir just before serving.

Ingredients

• 1 jar (375 ml) KFI Vindaloo Sauce
• 6 medium lamb chops
• 1 tbsp (15 ml) vegetable oil

Instructions

1. Heat vegetable oil in a large sauce pan at medium/high heat.
2. Add Lamb chops- and sauté turning each side until cooked through -about 10 minutes.
3. Add one 375 ml jar of KFI Vindaloo Sauce.
4. Stir and simmer for 5 minutes.
5. Serve over rice or with naan.
6. Garnish with coriander.

Tip: Too hot? Add a spoonful of yogurt to each portion just before serving.