Vindaloo
Indian food is often not all that pretty to photograph. The satisfaction comes in the flavor. So don’t let that sway you away. It’s sort of like Irish stew. That doesn’t photograph well either. Vindaloo has a lot of flavoring ingredients but it’s super easy to make.
Servings: Serves 3 to 4. One serving is up to 1.5 cups or 8 ounces of meat max. One cup will be satisfying for most.
Ingredients:
Your choice of
1 package of chicken tenders, or
1 pork tenderloin, or
4 cups of leftover turkey bits
If you choose the chicken:
Preheat oven to 375 degrees. Put the chicken tenders in an oven proof pan and bake it them at 375 for about 15 to 17 minutes until done. Done is no more pink the middle. Cut one open to be sure. Then cut them into bite-sized pieces.
If you choose the pork:
Preheat oven to 375 degrees. Spray the pork tenderloin with olive oil and put in an oven-proof pan. Roast for 20 to 30 minutes or until the pork reaches 160 degrees on a meat thermometer. Let rest for a few minutes to cool down and cut into bite-sized pieces.
If you choose the turkey:
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