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Vindaloo Chicken Curry

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INGREDIENTS 


1 package of spice paste for Indian vindaloo curry

450 gr chicken fillet cut into pieces

1 tbsp vegetable oil

1 large onion, finely chopped

½ cup (110 ml) tomato paste or tomato pieces

½ cup (75 ml) of water

mint leaves as a garnish (optional)


PREPARATION


1.Heat the oil in a pan at medium temperature and stir fry the paste and onion for 2 minutes.

2. Add the meat and stir-fry for 3 minutes. Add the tomato paste or tomato pieces and the water and bring to the boil.

3. Then leave it at a moderate temperature approx. Simmer for 15 minutes until it is done. Stirring occasionally.

4. Garnish and serve with basmati rice or naan bread.

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