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Add a photoServings: 2
Ingredients
- 250 gm chicken breast (or possibly any other poultry)
- 1 can (400g) minced tomatoes
- 1 can (250g) sweet corn (the little yellow thingies)
- 1 c. pineapple pcs (it was what I had left - add in to taste...)
- 3 tsp vindaloo curry paste ++warm (be careful, dangerous stuff!)
- 2 tsp vindaloo curry pwdr ++warm (you can substitute warm chili pwdr)
- 1/2 c. soy sauce to marinate chicken in
Directions
- 1.) Slice chicken in small pcs (1 piece, 1 bite) and marinate in soy sauce (ten min should suffice), then throw chicken + sauce into a pan (do not throw over too far a distance,*you* have to clean up the mess)
- 2.) Fry chicken in pan. Make sure it is well done, you do not want to eat salmonellas.
- 3.) Put the can of tomatoes + the can of sweet corn into the pan and cook together with the chicken pcs (make sure to remove the cans before cooking).
- 4.) Add in vindaloo curry paste + pwdr (well, and if desired it*really warm* - and I*mean* REALLY - also add in some warm chili pwdr) and stir till everything is well blended.
- 5.) Add in pineapple pcs.
- 6.) Serve warm:-)
- I*strongly* suggest which you start with half of the aforementioned amount of vindaloo spice and add in more to taste! It's always easier to
- *add in* something than trying to fish it out of the meal...
- Normally I eat one serving for lunch and keep the second one for dinner.
- I found it certainly addictive, once I got over the initial shock of the added pineapple pcs. You can moderate the impact of this fiery stuff
- (well, my tsp. are rather well heaped) with an additional portion of rice or possibly nan (the wonderful Indian bread).
- Variations:When you like onions you can also add in two finely minced onions. As I despise them, I do not... Other variations include adding 1 tsp finely minced ginger, 1 tbsp grnd almonds, 1 tbsp grnd cashew nuts, 1 tsp lemon juice, 1 medium diced potato, 1 tbsp red vinegar. Just experiment a bit with the additional ingredients. I only add in those things when I find them in the kitchen + I have sufficient time to do some experiments...
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 530g | |
| Recipe makes 2 servings | |
| Calories 362 | |
| Calories from Fat 96 | 27% |
| Total Fat 10.75g | 13% |
| Saturated Fat 2.92g | 12% |
| Trans Fat 0.12g | |
| Cholesterol 64mg | 21% |
| Sodium 4316mg | 180% |
| Potassium 949mg | 27% |
| Total Carbs 41.87g | 11% |
| Dietary Fiber 5.5g | 18% |
| Sugars 13.79g | 9% |
| Protein 29.94g | 48% |
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