Vindaloo Curry

Ingredients - Serves 4

• Fresh cilantro - For garnish
• Vegetable oil - 2 tablespoons
• Salt - To taste
• Sugar - 1 teaspoon
• Tomato paste - 2 tablespoons
• Vinegar - 2 tablespoons
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 2 teaspoons
• Ginger - 1-inch piece, grated
• Garlic - 4 cloves, minced
• Onion - 1 large, finely chopped
• Boneless chicken or lamb - 500 grams, cut into cubes

Let's Get Started

1. In a large bowl, marinate the chicken or lamb with red chili powder, turmeric powder, cumin powder, coriander powder, vinegar, and salt. Let it marinate for at least 30 minutes.
2. Heat vegetable oil in a pan over medium heat. Add the chopped onion and cook until golden brown.
3. Add minced garlic and grated ginger to the pan. Cook for another 2 minutes.
4. Add the marinated meat to the pan and cook until browned on all sides.
5. Stir in tomato paste and sugar. Cook for 2 minutes.
6. Add water to the pan, cover, and simmer for 30 minutes or until the meat is tender.
7. Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Calories: 400
• Fat: 15g
• Carbs: 30g
• Protein: 25g
• Sodium: 1200mg
• Sugar: 5g