Vindaloo
April 20, 2021
- Yields: 6 servings (1/2 cup of chicken vindaloo and 1/2 cup of brown rice per serving)
Ingredients
1½ tablespoons whole seed mustard
1½ teaspoons ground turmeric or fresh turmeric, grated
1½ teaspoons ground ginger or fresh ginger, grated
1 teaspoon cayenne pepper (optional)
3 tablespoons fresh garlic, chopped
1¼ pounds of boneless pork chops, chicken, or tofu-cut into 1-inch cubes with fat trimmed off
Directions
1.Wash hands well with soap and warm water.
2.Combine the mustard, cumin, turmeric, ginger, cayenne, salt and vinegar in a small bowl and set aside.
3.Pour oil in a large sauté pan and set over medium-high heat.
4.Sauté onions and garlic in oil until lightly browned, about 5-7 minutes.
5.Stir spice paste into onions then push onion mixture to one side of pan.
6.Layer cubes of pork into pan in a single layer, brown on all sides.
8.Bring it to a boil then reduce to a simmer. Cook for 20-30 minutes until protein is cooked through.
9.Serve hot over brown rice and garnish with cilantro leaves.