AHG Paste Vindaloo Curry 50 g

Paste for the preparation of traditional Indian spicy sauce vindaloo kari.

Ingredients: soybean oil, chilli, salt, coriander, tomato puree, garlic, sugar, ginger, sesame oil, black pepper, spice, mustard, Tamarind.

No added dyes and preservatives.

Allergens - soy, mustard

Preparation: Indian Vindaloo Curry Serves 4

. 1 packet Indian Vindaloo Curry Spice Paste
. 450 g (1 lb) deboned chicken meat, cut into bite-sized pieces
. 1 tbsp vegetable oil
. 1 latge onion, finely chopped
. 1/2 cup (110 ml) tomato puriee or chopped tomatoes
. 1/3 cup (75 ml) water
. Mint leaves as garnish (optional)
Step 1. Heat oil in non-stick saucepan on medium heat. Add onion and Spice Paste, stir-fry for 2 minutes.
Step 2. Add meat; stir-fry for 3 minutes. Stir in tomato puree or tomatoes and water; bring to boil.
Step 3. Reduce heat, cover and simmer for 15 minutes or until cooked. Stir occasionally, Garnish and serve hot with rice or Naan bread.

Nutritional values in 100g

Energy (kJ) - 1005 kJ

Energy (kcal) - 240 kcal

Fats - 20 g of which saturates 3.1 g

Carbohydrates - 9 g of that sugar 6.5 g

Protein - 2.3 g

Salt - 13 g

Fiber - 7.7 g