Chicken Vindaloo (Madhur Jaffrey's)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 TBSP. grainy mustard1 1/2 tsp ground cumin1 1/2 tsp ground turmeric1/2 - 1 tsp cayenne pepper1 tsp salt1 tsp red wine vinegar3 TBSP. vegetable oil1 small onion (about 4 ounces), peeled & cut into fine half rings6 large garlic cloves, peeled & crushed into a pulp1 1/4 lbs. boneless, skinless, chicken cut into 1-inch cubes2/3 cup canned light coconut milk, well stirred
Combine mustard, cumin, turmeric, cayenne, salt and vinegar in cup. Mix well.
Put oil in large nonstick frying pan and set over medium-high
heat. When oil is hot, put in onion. Stir-fry until it is medium brown.
Put in the garlic. Stir-fry for 30 seconds.
Put in spice paste. Stir-fry for a minute.
Put in meat. Stir-fry for about 3 minutes.
Add coconut milk and 2/3 cup water if you are going to cook in pressure cooker or 1 cup if conventionally cook.
Cover and either bring up to pressure or bring to boil.
Lower heat to simmer for 20 minutes in pressure cooker or
60-70 in conventional pan.
Number of Servings: 4
Recipe submitted by SparkPeople user LALASTRIVE.
Put oil in large nonstick frying pan and set over medium-high
heat. When oil is hot, put in onion. Stir-fry until it is medium brown.
Put in the garlic. Stir-fry for 30 seconds.
Put in spice paste. Stir-fry for a minute.
Put in meat. Stir-fry for about 3 minutes.
Add coconut milk and 2/3 cup water if you are going to cook in pressure cooker or 1 cup if conventionally cook.
Cover and either bring up to pressure or bring to boil.
Lower heat to simmer for 20 minutes in pressure cooker or
60-70 in conventional pan.
Number of Servings: 4
Recipe submitted by SparkPeople user LALASTRIVE.
Nutritional Info Amount Per Serving
- Calories: 302.9
- Total Fat: 15.5 g
- Cholesterol: 82.2 mg
- Sodium: 791.5 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 0.8 g
- Protein: 33.5 g
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