Chicken Vindaloo
- Number of Servings: 4
Ingredients
4 chicken thighs1 Spanish onion1 tomato1 tbsp Patak's Vindaloo Curry Paste2 tbsp Canola oil2 tsp ginger-garlic paste
You may use deboned or bone-in chicken, 4 thighs.
Saute one large onion (4" dia) chopped in 2 tbsp oil, add 2 tsp of ginger garlic paste and fry for 1min. Add 1 tbsp of Patak's vindaloo curry paste and fry for 2 min. Add 1 (3") tomato diced and fry for 2 min. Add salt, chicken and cook covered for 15 min at medium heat. Remove cover and cook at high heat for 5 min. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user KAD2105.
Saute one large onion (4" dia) chopped in 2 tbsp oil, add 2 tsp of ginger garlic paste and fry for 1min. Add 1 tbsp of Patak's vindaloo curry paste and fry for 2 min. Add 1 (3") tomato diced and fry for 2 min. Add salt, chicken and cook covered for 15 min at medium heat. Remove cover and cook at high heat for 5 min. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user KAD2105.
Nutritional Info Amount Per Serving
- Calories: 191.6
- Total Fat: 11.8 g
- Cholesterol: 57.3 mg
- Sodium: 189.8 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.7 g
- Protein: 14.6 g
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