A “vindaloo”, a standard element of Goan cuisine derived from the Portuguese carne de vinha d’alhos (literally “meat in garlic wine marinade”), is a dish of meat marinated in wine and garlic.
What you'll need
- Diced Chicken
- Med. Potatoes
Instructions to prepare
- Add Oil
- Add the chicken and diced potatoes and panfry to partially cook off.
- Add Water, and bring to boil, cover the pan to retain the juices
- Finally add the spice mix and simmer on low heat
- Chicken Vindaloo is ready to serve
INGREDIENTS: Dehydrated vegetables (tomato, garlic, onion), maltodextrin (maize), sugars, spices (fenugreek, ginger, cardamom, cloves, coriander, cumin, turmeric, nutmeg, cinnamon, pimento, cassia, fennel, pepper) Thickener (1422), salt, acidity regulator (330), colour (160c, 150a), canola oil, spice extract
NUTRITIONAL INFORMATION (PER 100 GRAMS) Energy 1317kJ, Protein 5.5g Fat, Total 2.4g – Saturated 0.4g, Carbohydrate 64.1g, Sugars 13.6g, Dietary Fibre 5.7g, Sodium 5196mg
COUNTRY OF ORIGIN
Made in Australia with Australian and imported ingredients.
Conditions: For Maximum Freshness, Store In A Cool Dry Place. Shelf life: 24 months. Once opened, consume immediately. Do not reheat or refrigerate once heated.