Description
Spice paste for Indian Vindaloo Curry. Hot flavour.
No added MSG, preservatives or artificial colorings.
Gluten free.
Cooking directions (4 servings):
1 packet of Spice paste for Indian Vindaloo Curry – 450g deboned chicken meat, cut into bite-sized pieces – 1 tbsp vegetable oil – 1 large onion, finely chopped – 110 ml tomato puree or chopped tomatoes – 75ml water – mint leaves as garnish (optional)
Heat oil in non-stick saucepan on meadium heat. Add onion and spice paste; stir-fry for 2 min. Add meat; stir-fry for 3 min. Stir in tomato puree or tomatoes and water; bring to boil. Reduce heat, cover and simmer for 15 min or until cooked. Stir occasionally. Garnish and serve hot with rice or Naan bread.
Ingredients: SOYbean oil, red chilli, salt, coriander, distilled vinegar, tomato puree, garlic, sugar, ginger, SESAME oil, black pepper, cinnamon, herbs and spices, MUSTARD, tamarind.
Once opened, use immediately.
Nutritional value per 100g:
Energy 1005kJ/240kcal
Fat 20g
of which saturates 3,1g
Carbohydrates 9g
of which sugars 6,5g
Protein 2,3g
Salt 13g