200°C · 15-30 minAllergens
Selderij
Noten
Sulfiet
MosterdChicken Vindaloo
Chicken Vindaloo is an Indian dish from the state of Goa. Long ago, Portuguese colonists left their culinary mark there. They marinated meat in wine (vinho) and garlic (alhos), which later evolved into wine vinegar. I let the chicken marinate overnight, making the meat flavourful and tender. You will also receive a portion of fragrant cumin rice and roasted and steamed vegetables.
Chicken thigh fillet (better life 2 stars), white cabbage, white onion, broccoli, cauliflower, peas, tomatoes, green beans, garlic, fresh ginger, bay leaf, chilli powder, green cardamom, cinnamon, cardamom, cumin seeds, coriander seeds, cloves, paprika powder, black mustard seeds, almond flakes, coconut (desiccated), basmati rice, brown rice, tomato purée, sugar, homemade chicken stock (contains celery), red wine vinegar, pepper and salt, sunflower oil.
Allergens: mosterd, noten, selderij, sulfiet.
Microwave
Heat the curry with rice and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the curry with rice and vegetables covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.