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This is probably the spiciest offering for Plan Z. So if you like Indian food and you like it spicy, this is your ticket. If you like it flavorful but not all that spicy you always have the option to cut back on the jalapeno. I am going to lay out how to make this three ways, with chicken, pork or leftover turkey.

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 ingredients but it’s super easy to make.

Servings: Serves 3-4



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 ovenproof pan. Roast for 20 to 30 minutes or until the pork reaches 160 degrees on a meat thermometer. Let it rest for a few minutes to cool down and cut into bite-sized pieces.


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