chicken vindaloo

Name: chicken vindaloo Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: Chicken Vindaloo; 1c Basamati Rice; 2 or 3 Red Potatoes; 1 lb Chicken; Naan bread (can buy frozen or make); Ghee or butter for the naan; 1 c chicken stock; 2 tbsp Vegetable oil; Vindaloo Paste (NOTE: I had to go to an Indian grocery store for many of the ingredients); 1 can tomato paste; about 1/4 can diced tomatoes(to taste); 2 1/2 tablespoons Vinegar (I used rice vinegar but white works too); 1 Garlic clove or 1 tbsp chopped garlic; 1 tsp fresh Ginger; 2 tbsb Garam Masala (season to taste); 1 tsp ground Tumeric; 1 tbsp Paprika; 1/2 tsp Ground Cumin; 1/2 tsp Ground Coriander; 1+ tbsp Hot Indian Chili Powder(or cayenne pepper); Red Pepper Flakes; Cube the potatoes and start boiling them. Potatoes take the longest to cook so start this first. Start the rice as well.; Brown the cubed chicken with oil on low-med with the garlic for 2-3 minutes. Add in the skillet the tomato paste spices and chicken stock and let the mixture reach a boil lower heat and let simmer until a desired thickness has been reached. Once the potatoes are soft add them in too and cook for 5+ more minutes.; Spread some Ghee or butter on the naan bread and cook on the stove.

Minutes to Prepare: 15
Minutes to Cook: 45

Number of Servings: 4

Ingredients

Chicken Vindaloo1c Basamati Rice2 or 3 Red Potatoes1 lb ChickenNaan bread (can buy frozen or make)Ghee or butter for the naan1 c chicken stock2 tbsp Vegetable oilVindaloo Paste (NOTE: I had to go to an Indian grocery store for many of the ingredients)1 can tomato pasteabout 1/4 can diced tomatoes(to taste)2 1/2 tablespoons Vinegar (I used rice vinegar but white works too)1 Garlic clove or 1 tbsp chopped garlic1 tsp fresh Ginger2 tbsb Garam Masala (season to taste)1 tsp ground Tumeric1 tbsp Paprika1/2 tsp Ground Cumin1/2 tsp Ground Coriander1+ tbsp Hot Indian Chili Powder(or cayenne pepper)Red Pepper FlakesCube the potatoes and start boiling them. Potatoes take the longest to cook so start this first. Start the rice as well.Brown the cubed chicken with oil on low-med with the garlic for 2-3 minutes. Add in the skillet the tomato paste, spices, and chicken stock and let the mixture reach a boil, lower heat and let simmer until a desired thickness has been reached. Once the potatoes are soft add them in too and cook for 5+ more minutes.Spread some Ghee or butter on the naan bread and cook on the stove.

Directions

Number of Servings: 4

Recipe submitted by SparkPeople user JASIMPS4.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 343.3
Total Fat: 8.3 g
Cholesterol: 34.2 mg
Sodium: 330.5 mg
Total Carbs: 50.3 g
Dietary Fiber: 3.6 g
Protein: 19.6 g

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