Deep Indian Kitchen
Deep Indian Kitchen
Chicken Vindaloo
Roasted Chicken
Spicy Yogurt Sauce | Turmeric Rice
Chicken Vindaloo
Roasted Chicken | Spicy Yogurt Sauce | Turmeric Rice
AND WELCOME TO OUR FAMILY'S KITCHEN
Get ready. Our Chicken Vindaloo is spicy and we put in a lot of effort to maximize its flavor. First we marinade chicken for 12 hours in coconut-based sauce. Then we simmer it for 3 hours in a blend of coconut, chilli peppers, other spices, and serve it with turmeric rice. They say if you can't stand the heat get out of the kitchen!
Where to buy
Quick and yummy
It was just a perfect combination of paneer and spinach. Love the taste.
Chicken Vindaloo
COOKING DIRECTIONS
MICROWAVE
MICROWAVE
  1. Puncture film 3 times.
  2. Microwave for 3 minutes on high.
  3. Peel back film enough to stir gently. Re-cover with film.
  4. Heat on high for 1:30 minutes. Let Stand for 2 minutes, remove film and dig in!
DEEP FRY
  1. Defrost samosa in microwave oven (1100 watts) on high setting. ( 2 pieces - 1 min. 10 sec. Or 4 pieces - 1 min. 50 sec.).
  2. Heat vegetable oil to 350°F and fry for 2-3 minutes.
  3. Microwave chutney pouch for about 15 seconds. Cut open pouch, stir, and serve with samosas.
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