Whole Spice has many curry powder blends to choose form, including Vindaloo. Warm up your family during the holiday season with this delicious and easy recipe. Take two skinned and boned chicken breasts cut in one-inch cubes. Toss the chicken in a Ziploc bag with one oz. of the curry blend to cover the chicken. Slice two small carrots, two stalks of celery, a half an onion and a half of a bell pepper. Sauté the chicken in olive oil on both sides until browned, then add the vegetables to the pan. Stir until onion becomes translucent, then add one small can of crushed tomatoes, a half cup of broth of your choice and one tablespoon mango chutney. Put a lid on the pan and let simmer for a half hour. Serve with Basmati rice or naan, an Indian flat bread available in most grocery stores.