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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 201.7
  • Total Fat: 2.4 g
  • Cholesterol: 65.7 mg
  • Sodium: 381.3 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 3.3 g
  • Protein: 28.9 g

View full nutritional breakdown of Ferber's Authentic Chicken Vindaloo calories by ingredient
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Ferber's Authentic Chicken Vindaloo

Submitted by: GFERBER
Ferber's Authentic Chicken Vindaloo

Introduction

A slightly modified, but rather Authentic Indian recipe. My wife and I love Indian food, especially vindaloos. Now that we are dieting, I have scaled down our favorite "red" Vindaloo recipe. This Vindaloo has a nice combination between the tomato sauce and the mustard, with just enough heat. A slightly modified, but rather Authentic Indian recipe. My wife and I love Indian food, especially vindaloos. Now that we are dieting, I have scaled down our favorite "red" Vindaloo recipe. This Vindaloo has a nice combination between the tomato sauce and the mustard, with just enough heat.
Number of Servings: 2

Ingredients

    Vindaloo Sauce:
    1/4 tsp. cayenne pepper, ground
    1/2 tsp. cumin, ground
    1/4 tsp. coriander, ground
    1/4 tsp. turmeric, ground
    1/4 tsp. cardamom, ground
    3/4 tsp. mustard powder
    1/4 tsp. black pepper, ground
    1 tsp. ginger root, minced
    2 tsp. brown sugar
    1.5 tbsp. white vinegar
    1/2 cup water

    Other Ingredients:
    1 small onion, chopped
    4 garlic cloves, minced
    2 (4 oz.) boneless, skinless chicken breast
    1 cinnamon stick (about 1/4 tsp ground)
    2 oz. tomato sauce
    1 Tbsp. parsley, chopped
    Salt, to taste

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Directions

Serves 2. You can add more chicken to serve more. This recipe will not yield more than 4 servings though.

First, mix the "Vindaloo Sauce" ingredients in a bowl. Set aside.

Cut chicken into small pieces.

Brown onion in a skillet set at a medium heat until tender. Add the garlic and chicken pieces and continue to cook until the outside of chicken has some color.

Add sauce mix from the bowl, tomato sauce and the cinnamon stick. Cover, and reduce heat to a low simmer. Simmer on low heat for about 10 minutes.

Remove cover. Simmer down uncovered for about 10 more minutes. You will see the color and texture change when the water has been reduced.

Add the parsely. Cover. Cook for another couple of minutes to soften. Remove from heat.

Serve over the rice of your choice.


Number of Servings: 2

Recipe submitted by SparkPeople user GFERBER.






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Member Ratings For This Recipe

  • This is a proper curry, fantastic I will be using this with many times exactly as is and with little variations . thank you - 4/8/13

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  • Thanks so much, I love this dish. Works great with shrimp too. To make it even healthier, a lot of times we'll heat up some frozen chopped spinach to put it over instead of rice. I like to add some Sriracha to the vindaloo sauce.

    Thanks again for this great recipe - 11/13/12

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  • Note to self: L. really liked this. The longer is cooks, the more the sauce evaporates. Brown the chicken first, remove. Cook onion mixture, add sauce for 10 min, then add chicken back. - 6/14/12

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  • Absolutely delicious!!!!!!! This was extremely easy to make. Thank you for sharing! - 7/10/11

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  • Thank you for posting a healthy Indian recipe. It was really good with basmati rice, steamed cauliflower and Raita! Plus "Chicken Vindaloo" is so fun to say! Vindalooooo! ; ) - 1/26/11

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  • Incredible!
    0 of 1 people found this review helpful
    berry Doot! I added in curry leaves and a thai chili pepper WHOOOOOOOOT! - 1/3/11

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  • This was good! - 1/24/10

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  • Awesome! Another East Indian recipe to add to my collection! I used Masala spice (cumin, coriander, tumeric, and chili peppers) as well as the called-for cumin & tumeric! Was REALLY good! Not too spicy!
    Thanks!! - 1/1/10

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  • Dish was really good! We added Extra Cayanne to make it spicy and served over brown rice. Next time i would double the sauce ingrediants and make a bigger amount for leftovers. - 6/4/09

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  • This recipe is DELISH!!!!
    I know that Indian cooking can be intimidating to some because of the number of spices...but really, once they're in your cupboard it's just a matter of opening the bags from there :)

    This is a fantastic recipe! - 6/3/09

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  • Made this for dinner tonight. It was fabulous. I don't know how authentic it is, cause it's an Indian dish I've never tried before, but it was so good it really doesn't matter. - 6/9/08

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  • Awesome. Great tasting dish. - 2/28/08

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