HCG Chicken Vindaloo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 tbsp dried minced onions1 c chopped seeded tomatoes 1 tablespoons distilled white vinegar1/2 large garlic clove, chopped1/2 teaspoon minced peeled fresh ginger1/2 teaspoon tomato paste1/2 teaspoon garam masala 1/2 teaspoon ground turmeric1/4 teaspoon paprika1/4 teaspoon ground cumin1/4 teaspoon ground coriander1/4 teaspoon (or more) cayenne pepper3 skinless boneless chicken breasts, cut into 1- to 1 1/2-inch pieces (this is approximately 6-100g portions depending on the size of the breastsbought)
Blend first 11 ingredients and pinch of cayenne pepper in processor.
Heat 1/4 c. water in heavy large pot over medium-high heat.
Add paste from processor and cook, stirring occasionally, about 3 minutes.
Add chicken; sauté 5 minutes.
Add water; bring to boil.
Reduce heat to medium-low; cover and simmer, stirring occasionally, about 15 minutes.
Uncover and simmer until chicken is cooked through, about 5 minutes longer, for a total of 20 minutes.
Season with more cayenne, if desired, and sea salt and pepper.
Serving Size: Makes 6 servings
Heat 1/4 c. water in heavy large pot over medium-high heat.
Add paste from processor and cook, stirring occasionally, about 3 minutes.
Add chicken; sauté 5 minutes.
Add water; bring to boil.
Reduce heat to medium-low; cover and simmer, stirring occasionally, about 15 minutes.
Uncover and simmer until chicken is cooked through, about 5 minutes longer, for a total of 20 minutes.
Season with more cayenne, if desired, and sea salt and pepper.
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 117.2
- Total Fat: 1.3 g
- Cholesterol: 58.0 mg
- Sodium: 68.3 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.4 g
- Protein: 23.4 g
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