Ingredients

How to make it

  • After all the chopping is completed heat up your skillet and add some canola oil.
  • Sauté the chicken and when its almost done add the onions.
  • Sauté on medium until the onions are soft.
  • Add the Vindaloo and sauté it for a minute or two.
  • Add the coconut milk, stir it well.
  • Add the potatoes and squash, stir again and cover it.
  • Wait about 5 minutes and then reduce the heat to medium low.
  • Prepare the rice for cooking.
  • Take the cover off the skillet and stir the curry. If it needs to thicken a bit leave the cover off and turn the heat back to medium and allow it to reduce while the rice cooks.
  • Just keep and eye on it so it doesn't scorch. Serve it over the cooked rice and garnish with a bit of parsley and peanuts.

Reviews & Comments 5

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    " It was excellent "
    lovingmybabbyalways ate it and said...
    This sounds like it would be good I'll try sometime.
    Was this review helpful? Yes Flag
  • sunny 11 years ago
    Hey, a fellow Penzey's fan. I buy all my spices there - or at the spice house, same thing. = )
    Was this review helpful? Yes Flag
  • magpieno6 12 years ago
    Sounds great. Have copied this as I just love curries
    Was this review helpful? Yes Flag
  • reebomber 12 years ago
    I would love to have the recipe for the Vindaloo masala, instead of going with pre-made...

    I'm sure this is wonderful, though ;-)
    Was this review helpful? Yes Flag
  • edensong 12 years ago
    This sounds good. I think I'll use VCO instead of canola.
    Was this review helpful? Yes Flag

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