Some like it hot! This fiery and popular Vindaloo sauce originated in Goa, in the south of India. A favourite in the days of the Raj as well as today, this dish is full of flavour and is enjoyed by curry lovers around the world.
Ingredients
2 teaspoons oil
500g (1lb) Diced Chicken, Lamb, Beef, Seafood or Vegetables
Passage to India Vindaloo Simmer Sauce
Method
Heat two teaspoons of oil in medium pan
Add your choice of 500g (1lb) of Diced Beef, Lamb, Chicken, Seafood or Vegetables
Cook on high for two minutes until chicken/meat/seafood seals
Pour simmer sauce into pan. Stir contents, cover pan with lid and reduce heat to SIMMER
