chicken vindaloo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Number of Servings: 4
Recipe submitted by SparkPeople user JASIMPS4.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user JASIMPS4.
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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