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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 167.4
  • Total Fat: 2.2 g
  • Cholesterol: 59.3 mg
  • Sodium: 352.4 mg
  • Total Carbs: 10.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 25.4 g

View full nutritional breakdown of HCG Phase 2 - Chicken Vindaloo calories by ingredient
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HCG Phase 2 - Chicken Vindaloo

Submitted by: HELLOJODY
HCG Phase 2 - Chicken Vindaloo

Introduction

For more HCG Diet information and recipes visit www.hellojody.com For more HCG Diet information and recipes visit www.hellojody.com
Number of Servings: 4

Ingredients

    400 grams boneless skinless chicken breast cubed
    1 TBS chili powder or 6 dried hot chilis ground
    1 TBS paprika
    1/2 tsp cinnamon
    1/4 tsp ground cloves
    1/4 tsp black pepper
    2 tsp garam masala
    1/2 tsp tumeric
    10 garlic cloves
    1 TBS chopped fresh ginger
    4 TBS cider vinegar
    1 shallot diced
    4 cloves garlic chopped
    2 celery stalks diced
    1 Jalapeno diced (you may not need this)
    1/2 cup tomato puree
    1 cup beef or chicken broth
    2 TBS cider vinegar
    2 TBS chopped cilantro
    Kosher Salt.

Directions

*this can be done with 1TBS red or yellow curry powder and 1 TBS paprika to substitute all the other dried ingredients. This dish is incredible with Lamb.

1 TBS chili powder or 6 dried hot chilis ground
1 TBS paprika
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp black pepper
2 tsp garam masala
1/2 tsp tumeric

10 garlic cloves
1 TBS chopped fresh ginger
4 TBS cider vinegar

Put the garlic, ginger, and vinegar in a food processor and puree until the garlic is not too chunky anymore. Add the dry ingredients and pulse to make the curry paste.

1 shallot diced
4 cloves garlic chopped
2 celery stalks diced
1 Jalapeno diced (you may not need this)
1/2 cup tomato puree
1 cup beef or chicken broth
2 TBS cider vinegar
2 TBS chopped cilantro
Kosher Salt.

use 1 TBS of curry paste and coat the chicken cubes, cover and refrigerate for 1 hour at least overnight is best.

In hot sautÚ pan, hit it with the Misto Atomizer and sear off the meat cubes and put them into 2 qt pot.
Sate the shallots and the garlic and celery with a little more misto and a splash of water here and there to keep things from burning. Add 1TBS of curry paste and brown then add tomato puree and mix well.
Deglaze with beef broth and pour over chicken cubes in the pot. Add the vinegar and jalapenos(if desired), bring pot to a boil stirring often, reduce heat to simmer and cook 20 minutes until sauce has reduced and thickened.
Serve with Miracle Noodle Rice Beads or Steamed Cauliflower. Season with fresh Cilantro.

Serving Size:ámakes enough sauce for 4 servings





TAGS:  Poultry |

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