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Chicken Vindaloo (Serves 3): In a medium-size vessel sauté 1 medium-sized chopped onion in 4 tbsp oil until golden brown.
Add 3 medium size (150 g) chopped tomatoes, 3 tbsp Mother’s Recipe Vindaloo Paste & sauté for few mins.
Add 450-500 g (1 lb) Chicken pieces and cook for a few mins.
Add 1 cup water (250 ml) & simmer covered for 10-15 min or until chicken is cooked.
Garnish with fried potato quarters and chopped coriander leaves.