Chicken Vindaloo Birria Tacos

Ingredients

1 pound of diced chicken breast (marinated in 2 Tbsp of Maani’s Tandoori Spices Blend, oil, salt & pepper) 
1 onion chopped 
3 cloves of garlic chopped 
2 inches of ginger grated
2 Tbsp of Maani’s Curried Chickpea Spice Blend
1 cup of a can of crushed tomato’s 
1 cup Greek yogurt 
1 Tbsp of Tamarind paste 
1 Tbsp of red wine vinegar 
1 green chili chopped 
1/2 cup of water 

3 cardomom, 1 tsp cumin seeds, 1 bayleaf, 4 peppercorn, 1/2 cinnamon stick

Pineapple salsa 
10 ounces of diced pineapple or mango in a can, fresh or frozen 
7 ounces of corn either fresh, canned or frozen 
1/2 lime juiced 
1 jalapeño chopped 
1/2 cup of cilantro 
Salt & pepper to taste 
1 Tbsp of olive oil 

Directions 
1. Marinate the diced chicken in the Tandoori spice blend, oil, salt & pepper for at least 30 min. 
2. While the chicken is marinating heat oil in a medium frypan & add onions, garlic, ginger, and whole spices (cumin seeds, cinnamon stick etc) & green chili & sauté for 10 minutes. 
3. Once the onion mixture is brown add in the 2 Tbsp of Curried Chickpea Spice Blend & mix together. 
4. Then add in the crushed tomatoes & mix together for an additional 5 minutes until the sauce thickens. 
5. Now add the yogurt, water, tamarind paste, red wine vinegar & mix together so the flavors can blend together.  
6. Add the marinated chicken breast to the flavorful curry sauce & cover for 15 minutes until the chicken is cooked through.  Add in salt & pepper to taste & if you want it spicier add in red pepper flakes. 

To assemble taco: 
In a separate bowl mix together all the ingredients for the pineapple salsa.  
Heat up a corn or flour tortilla in a pan, add shredded cheddar cheese, add a few tbsp of the chicken curry & sauce.  Once the cheese is melted take off the heat & scoop in the salsa & enjoy!