Pataks Vindaloo Curry Paste Recipes

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PATAK'S QUICK & EASY CHICKEN VINDALOO



Patak's Quick & Easy Chicken Vindaloo image

Make and share this Patak's Quick & Easy Chicken Vindaloo recipe from Food.com.

Provided by Lelandra

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon vegetable oil
4 diced medium sized chicken breasts
1 (12 1/3 ounce) jar of patak's vindaloo cooking sauce
1 (12 ounce) package fresh mixed vegetables (carrots, broccoli, cauliflower)
1 cup basmati rice, uncooked
1 3/4 cups water

Steps:

  • Heat 1 tbsp vegetable oil in a large pan.
  • Add diced chicken and stir fry until meat is sealed and browned (approx. 5 mins).
  • While the chicken is cooking, steam the vegetable medley in the bag for 1 1/2 minutes in the microwave.
  • Pour over the jar of Patak's Vindaloo sauce and simmer for 15 minutes, stirring occasionally. Time it so this step corresponds to when the rice has come to a boil.
  • Alternatively, use prawns, mixed vegetables lamb or beef. Adjust simmer time accordingly.
  • Cook the rice: Add rice to water in saucepan and bring to a boil. Then turn down to low and cook covered for 20 minutes. Until the burner actually achieves low heat, you will need to manage its desire to boil over and make a mess of your stove.

VINDALOO CURRY PASTE



Vindaloo Curry Paste image

Use in Vindaloo recipes calling for Vindaloo curry paste. Easy to make so you don't have to buy it and you can have it fresh. Easy to store and freeze as well.

Provided by PalatablePastime

Categories     Asian

Time 10m

Yield 1/2 cup

Number Of Ingredients 11

2 tablespoons grated fresh ginger
4 cloves garlic, chopped
4 fresh red chilies, chopped
1 tablespoon ground coriander
1 tablespoon cumin seed
2 teaspoons turmeric
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
4 whole cloves
6 whole peppercorns
1/2 cup cider vinegar

Steps:

  • Place all ingredients in food processor and blend for 20 seconds or until smooth.
  • Store refrigerated in an airtight container for up to two weeks.
  • May freeze for up to 2 months.
  • Use as directed in recipes.

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