Brahim's Vindaloo Curry Sauce
Brahim's Complete Sauce for Vindaloo Curry presents an Indian recipe of exotic spices which is traditionally cooked with chicken or beef. This highly popular dish of Portuguese origin began as a vinegary, garlicky stew but was transformed by the Indians of Gao into a spicy dish laden with rich coconut milk and is usually served with rice.
Cooking Instructions :-
1. Heat 2 tbsp of oil in a pan and brown 19oz (600g) boneless chicken, beef or lamb (sliced) on all sides.
2. Add 1 packet of Brahim's Complete Sauce for Vindaloo Curry, 1/2 cup (125ml) water and 5oz (150g) cubed potatoes.
3. Simmer on medium heat for 15 minutes until meat and potatoes are tender.
4. Add another 1/2 cup (125ml) water and reduce gravy to a thick consistency.
5. Garnish with coriander leaves. Serve with rice or bread.
Microwave Directions :-
Empty contents into microwave-safe dish together with 19oz (600g) meat and 5oz (150g) cubed potatoes.
2. Heat on HIGH for 10 minutes. Longer cooking time is required for beef/lamb.
3. Garnish with coriander leaves. Serve hot with rice or bread.
Ingredients :-
Water, coconut milk, onion, selected spices, vegetable oil, garlic, ginger, salt, chilli, sugar, citric acid and yeast extract.
