Kumar’s Vindaloo Chicken Curry
Cook the chicken with the sous-vide technique at 56 °C for 1 ¼ hours. Alternatively cook in the oven at 58 °C for 1 ¼ hours.
Mix the coconut milk, Vindaloo Paste and the chicken stock and bring to the boil before serving.
Cut the mango into small cubes.
Chop the coriander.
Cook the rice with cardamom.
Then add the mango, goji berries and coriander.
To serve: Cut the chicken into pieces and serve
with the heated sauce. Serve with the rice.
Garnish with some serundeng or grated coconut.