Master Indian Spice Spice Kit Vindaloo Curry 20g
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Spice Kit
Vindaloo Curry
- Non-GMO
- Gluten Free
This Indian-Portuguese fusion opens up the palate with a tangy, vinegar gravy. Woo your tastebuds with this restaurant classic.
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Nutrition Facts Per 1/8 package (5.0g) |
| Calories 15 | % Daily Value* |
| Fat/Lipides 0.5 g | 1% |
| Saturated/saturés 0.1 g + Trans/trans 0 g | 1% |
| Carbohydrate / Glucides 3g |
| Fibre/Fibres 1 g | 4% |
| Sugars / Sucres 0 g | 0% |
| Protein / Protéines 1 g |
| Cholesterol/Cholestérol 0 mg |
| Sodium 220 mg | 10% |
| Potassium 75 mg | 2% |
| Calcium 20 mg | 2% |
| Iron/Fer 1 mg | 6% |
Ingredients
Chili, Coriander, Turmeric, Black Pepper, Dry Garlic, salt, Paprika, Cumin, Ginger.
Preparation
1. Cut the chicken (500 grams) into bite-sized pieces.
2. Mince onion (1 medium) very fine with a knife.
3. Slice green bell pepper (1/4 piece) into strips if thai green chili is unavailable.
Cooking the dish
1. In a large cooking pan with a lid, heat oil (1 tbsp) over medium high and fry the minced onions for 2 minutes.
2. Now add SPICE PACK 1 and saute for 30 seconds.
3. Next add white vinegar (2 tbsp), SPICE PACK 2 and saute for 1 minute.
4. Mix in SPICE PACK 3 and saute for another minute to cook off the raw spice. Add a splash of warm water to keep the spices from burning, if necessary.
5. Add warm water (250 ml or 1 cup) and turn heat down to medium low. Cook covered for 10 minutes until the gravy thickens. Stir occasionally.
6. Add the chicken and cook for 10 minutes until the chicken is fully cooked.
7. Add thai green chili (2 whole uncut) or the sliced green bell peppers.
8. Adjust the Heat Level to your liking by adding HOT CHILI PACK. Vindaloo is traditionally served very hot. Make it mild or medium if desired.
Be Careful, this spice is HOT!!!