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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1 tbsp vegetable oil in a large pan. | 2. Add diced chicken and stir fry until meat is sealed and browned (approx. 5 mins). | 3. While the chicken is cooking, steam the vegetable medley in the bag for 1 1/2 minutes in the microwave. | 4. 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. | 5. Alternatively, use prawns, mixed vegetables lamb or beef. Adjust simmer time accordingly. | 6. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
chicken breast	4		diced sized	-	-	-	-
patak cooking sauce	1	jar		-	-	-	-
vegetable carrot	1	package	mixed	-	-	-	-
basmati rice	1	cup	uncooked	-	-	-	-
water	1 3/4	3/4		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.