CHICKEN VINDALOO

Contains approximately 4 portions  
Preparation time is approximately 80 minutes  



RECIPE INGREDIENTS
Ingredient  Recipe Quantity
Garlic  1  clove  peeled  
Ginger  2  teaspoon  chopped  
Water  0.25  cup  
Chilli  1  teaspoon  chopped  
Coriander  1  tablespoon  ground  
Sugar (Brown)  1  tablespoon  
Cardamon  1  teaspoon  ground  
Chicken (Thigh Fillets)  750  g  
Tumeric  1  teaspoon  ground  
Fenugreek  1  teaspoon  ground  
Cumin  2  teaspoon  ground  
Vinegar (Brown)  0.75  cup  



RECIPE STEPS
Cut each thigh fillet into 4 or 5 pieces.

Place remaining ingredients into blender and process until well combined. Pour over chicken, cover and refrigerate for about an hour (or leave overnight).

Drain chicken and brown on a large non-stick pan.

Pour marinade mixture over chicken and simmer for 20 minutes. (Or cover and microwave on MEDIUM for 12 minutes). Serve with steamed rice.


RECIPE NUTRITION PER PORTION
Nutrient Quantity  
Protein  43 g  
Fat  4 g  
Carbohydrate  3 g  
Dietary Fibre  0 g  
Energy  965 kj  
Cal Energy (Cals)  230 cals

<!--QuoteBegin--Presser+Mar. 26 2002,12:24--></span><table border="0" align="center" width="95%" cellpadding="3" cellspacing="1"><tr><td>Quote (Presser @ Mar. 26 2002,12:24)</td></tr><tr><td id="QUOTE"><!--QuoteEBegin-->damn THAT SOUNDS GOOD, SO WHEN ARE YOU HAVING ME AND FLY OVER FOR DINNER?[/quote]
no you & sticky where cooking for fly and i.....
putting you boys to work...
and yes you will still have to do the dishes after...

sasha