Richmond Chicken Sausage Vindaloo Recipe

Richmond Chicken Sausage Vindaloo Recipe

Shopping List

  • 1 pack Richmond Chicken Sausages
  • 1 onion – thinly sliced
  • 1 red pepper – sliced in to 5mm strips
  • 1 Jar Vindaloo sauce
  • 2 tbsp oil
  • Salt and Pepper to taste
  • 2 pouches of pre-cooked basmati rice
  • Chopped coriander to garnish (optional)
Step 1Preheat the oven to 190C.
Step 2Whilst the oven is preheating, heat a medium sized pan to medium and add the olive oil. Add all the onions and peppers and cook for 5-10 minutes until all is soft.
Step 3Cook the sausages in the oven according to packet instructions.
Step 4Add the Vindaloo Jar sauce to the pan and stir occasionally, until heated through.
Step 5Once the Richmond Chicken Sausage are cooked slice into bite sized chunks and pop into the pan with the rest of the ingredients to soak in the rich flavours. Take off the heat and leave to rest.
Step 6Cook the rice pouches according to pack instructions.
Step 7Serve the rice and Vindaloo with sour cream, and Indian flat bread and garnish with coriander if using.

Richmond Chicken Sausages


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