Cuisine: Indian
Chicken Vindaloo
40m
Ingredients
Instructions
1
Soak dried chilies in water and vinegar. Bring it to boil, then set aside.
2
In a blender, blend ingredients (B) and (C) into a smooth paste.
3
Marinate the chicken with turmeric, sugar and the paste.
4
Heat oil in a wok, sauté onion to golden brown. Add in the marinated chicken, stir well.
5
After the chicken starts to release its juices, add the tomato puree and let it cook until the sauce thickens.
6
Garnish with coriander leaves and ready to be served with bread or steamed rice.
Tips:
1
With the application of AJI-NO-MOTO®, it is able to reduce about 22% of sodium while maintaining the same deliciousness of the dish.
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