Comments on: Vindaloo Voodoo

Comment on Vindaloo Voodoo by: Anonymous

Wed, 31 Dec 1969 15:59:59 +0000

http://www.indian-recipe.net

you’ll love that..they have another vindaloo recipe u can try and like hundreds of others too! i think its all free..never had 2 pay 4 anything yet…plus it looks like they’ve been updatin it every day

Comment on Vindaloo Voodoo by: Jeff Lea

Wed, 31 Dec 1969 15:59:59 +0000

Great dish! My wife is a vegetarian so I made it with potatoes instead of chicken. (Aloo Vindalo Voodoo?) We loved it in spite of the fact I went a little bit overboard with the peppers. As you said, the coolness of the mangos worked well with the heat of the dish.
Thanks for a great recipe.

Comment on Vindaloo Voodoo by: Barbara Fisher

Wed, 31 Dec 1969 15:59:59 +0000

Thanks!

I also like to use fresh pomegranate seeds in Indian dishes–they add lovely color, flavor and texture to the food.

In fact, with Indian food, I am all about technicolor garnishes. Color is a big part of cuisine, so I like to think of really unusual or interesting color combinations.

Comment on Vindaloo Voodoo by: chronicler

Wed, 31 Dec 1969 15:59:59 +0000

Great first entry! Refreshing new twist!

Comment on Vindaloo Voodoo by: Barbara Fisher

Wed, 31 Dec 1969 15:59:59 +0000

Go for it, Winnie; it does sound like a dish made just for him.

I like using a stir-fry method in making chicken vindaloo with white meat chicken, because the usual stewing method that is used for pork and lamb makes the chicken too dry and flavorless. But the quicker cooking method works beautifully with the chicken.