My Chicken (or Beef) Vindaloo

I love the spicy chicken vindaloo from Moxie's (Western Canada) but I don't like the price, the extra calories/fat from their cooking methods and portions, nor do I particularly trust others who cook my food. So, what's a girl like me to do?

Learn to make it myself!

So, this isn't exactly the same as the restaurant version but it's close and it's yummy. Here's my recipe!

You will need the following:

• 1 TBSP (or to taste) Patak's Hot Curry Paste (or similar other brand)
• 1 medium onion
• 1/2 (each) green pepper and red pepper
• Sprinkle of coconut flakes
• 1 TBSP minced garlic
• 1 TBSP minced ginger
• 1-2 TBSP Canola Oil (heart healthy brand if possible)
• Frozen precooked chicken or beef slices
• Fat-free Creamer
• Fat-free yogurt
• Pita Bread
• 1 TBSP Margarine, Butter or Substitute (spray could work too)
• Curry Powder
• Cooked jasmine rice

1. Cut up all of your veggies julienne style (thin slices) and put them in a bowl for later.
2. In a frying pan, electric skillet or wok (heated on med. high), swirl oil around to coat the pan and then add garlic and ginger. When they become fragrant, add coconut flakes.
3. Add chicken or beef to the pan, allow to heat through. Add a small amount of water, if necessary, to the pan to prevent meat from sticking.
4. Add the veggies you cut and put in a bowl earlier. Stir-fry with the meat for about 2 minutes.
5. Take 1 TBSP of the hot curry paste (or to taste) and add it to the pan. Stir to coat the meat and vegetables. It is hot and it may smoke, so you need to move fast.
6. Slowly add fat-free creamer to the pan until a sauce forms. This really is a matter of preference. If you add too much cream, don't worry - it will thicken.
7. Spoon mixture over jasmine rice and place a dollop of the fat-free yogurt in the center (adds flavor and helps off-set the heat).

If desired, serve with pita bread. Melt 1 TBSP of butter in the microwave. Sprinkle with curry powder (to taste) and brush over pita bread. Heat in the oven for a few minutes, cut into quarters and serve alongside vindaloo.

Enjoy!