INGREDIENTS

INSTRUCTIONS

A number of people asked me to post the the vindaloo recipe I created
for Carlsberg's UK National Curry Day promotion so here it is.  As a
result of the promotion my mug shot and an article have appeared  in
The People, a national Sunday newspaper, today. The article, as
expected, puts words in my mouth which I never said, changes the name
of the recipe, adds in a ficticious recipe (called a Prawn Phal-over  ~
- ho,ho) and says that the curries are all made with beer. Other  than
that it's accurate! They mention my Web site but didn't put in  the
address as they promised they would. Ho hum. So much for fame.  I'm
going back to my kitchen!!  Here's the recipe. It's not supposed to be
an authentic Goan recipe  (OK Lowell?) but it is pretty easy to make.
This is a Vindaloo recipe with a difference. The chicken is marinated
in the lime juice and the lager goes in the cook!  Open a can of lager
and keep it handy to drink while you are cooking.  Mix all the marinade
ingredients in a bowl. Add the chicken pieces  and stir well so that
the marinade coats the chicken. Leave in the  fridge for at least an
hour. Heat the oil in a large heavy pan then  add the chopped onion and
stir for a few minutes with the heat on  high. Add the garlic and stir
round then cook the onions and garlic  for 15 minutes on a low heat
stirring now and again to make sure  nothing browns or burns. Open the
second can of lager and give the  third to a friend. Raise the heat to
very high and add the chicken  and any marinade left in the bowl. Fry
for 5 minutes stirring all the  time - you need to fry the chicken and
especially the spices so they  do not taste raw. Add the tomato puree,
sugar and just enough boiling  water to make a runny sauce. If you are
feeling frivolous you can add  some lager instead of water to the curry
but the lager does a better  job inside the cook than it does in the
curry !! Simmer on a gentle  heat for 20 minutes. Add a little more
boiling water if the curry  starts to catch on the pan. The sauce
should now be thick and begin  to coat the chicken pieces. Add more
salt to taste. Serve with rice  or Indian bread. Finish off any
remaining lager. Open another 4-pack.  That's it. There's more on the
Carlsberg thing at :  http://www.dwsmith.demon.co.uk/comp/lager.htm
Posted to CHILE-HEADS DIGEST V4 #202 by David Smith
<david@dwsmith.demon.co.uk> on Nov 16, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 703
Calories From Fat: 136
Total Fat: 15.3g
Cholesterol: 292.4mg
Sodium: 1851.6mg
Potassium: 1774.5mg
Carbohydrates: 24.6g
Fiber: 10.8g
Sugar: 6.8g
Protein: 117.1g