Chicken Vindaloo with Roasted Apple

1 Jar Gymkhana Vindaloo Cooking Sauce 250g Chicken Thighs, cut into 2-inch squares 1/2 Apple, sliced and roasted Pao Bread, to serve Pickled Onions & Radish, for garnish

Heat a heavy-bottomed pan over medium heat. Roast apple slices in the pan with a knob of butter or ghee. Set aside. Add the chicken pieces and sear until lightly golden on all sides. Pour in the Gymkhana Vindaloo Cooking Sauce and stir to coat. Add 150ml of hot water to the jar and add to the pan. Cover and simmer on a low heat for 20-25 minutes (or until the chicken is cooked through and the sauce thickens). Add the roasted apple slices back into the pan and mix gently to coat everything in the sauce. Serve with warm pao bread, pickled onions and coriander for garnish.