HCG Phase 2 - Chicken Vindaloo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
400 grams boneless skinless chicken breast cubed1 TBS chili powder or 6 dried hot chilis ground1 TBS paprika1/2 tsp cinnamon1/4 tsp ground cloves1/4 tsp black pepper2 tsp garam masala1/2 tsp tumeric10 garlic cloves 1 TBS chopped fresh ginger4 TBS cider vinegar1 shallot diced4 cloves garlic chopped2 celery stalks diced1 Jalapeno diced (you may not need this)1/2 cup tomato puree1 cup beef or chicken broth2 TBS cider vinegar2 TBS chopped cilantroKosher Salt.
*this can be done with 1TBS red or yellow curry powder and 1 TBS paprika to substitute all the other dried ingredients. This dish is incredible with Lamb.
1 TBS chili powder or 6 dried hot chilis ground
1 TBS paprika
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp black pepper
2 tsp garam masala
1/2 tsp tumeric
10 garlic cloves
1 TBS chopped fresh ginger
4 TBS cider vinegar
Put the garlic, ginger, and vinegar in a food processor and puree until the garlic is not too chunky anymore. Add the dry ingredients and pulse to make the curry paste.
1 shallot diced
4 cloves garlic chopped
2 celery stalks diced
1 Jalapeno diced (you may not need this)
1/2 cup tomato puree
1 cup beef or chicken broth
2 TBS cider vinegar
2 TBS chopped cilantro
Kosher Salt.
use 1 TBS of curry paste and coat the chicken cubes, cover and refrigerate for 1 hour at least overnight is best.
In hot sauté pan, hit it with the Misto Atomizer and sear off the meat cubes and put them into 2 qt pot.
Sate the shallots and the garlic and celery with a little more misto and a splash of water here and there to keep things from burning. Add 1TBS of curry paste and brown then add tomato puree and mix well.
Deglaze with beef broth and pour over chicken cubes in the pot. Add the vinegar and jalapenos(if desired), bring pot to a boil stirring often, reduce heat to simmer and cook 20 minutes until sauce has reduced and thickened.
Serve with Miracle Noodle Rice Beads or Steamed Cauliflower. Season with fresh Cilantro.
Serving Size: makes enough sauce for 4 servings
1 TBS chili powder or 6 dried hot chilis ground
1 TBS paprika
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp black pepper
2 tsp garam masala
1/2 tsp tumeric
10 garlic cloves
1 TBS chopped fresh ginger
4 TBS cider vinegar
Put the garlic, ginger, and vinegar in a food processor and puree until the garlic is not too chunky anymore. Add the dry ingredients and pulse to make the curry paste.
1 shallot diced
4 cloves garlic chopped
2 celery stalks diced
1 Jalapeno diced (you may not need this)
1/2 cup tomato puree
1 cup beef or chicken broth
2 TBS cider vinegar
2 TBS chopped cilantro
Kosher Salt.
use 1 TBS of curry paste and coat the chicken cubes, cover and refrigerate for 1 hour at least overnight is best.
In hot sauté pan, hit it with the Misto Atomizer and sear off the meat cubes and put them into 2 qt pot.
Sate the shallots and the garlic and celery with a little more misto and a splash of water here and there to keep things from burning. Add 1TBS of curry paste and brown then add tomato puree and mix well.
Deglaze with beef broth and pour over chicken cubes in the pot. Add the vinegar and jalapenos(if desired), bring pot to a boil stirring often, reduce heat to simmer and cook 20 minutes until sauce has reduced and thickened.
Serve with Miracle Noodle Rice Beads or Steamed Cauliflower. Season with fresh Cilantro.
Serving Size: makes enough sauce for 4 servings
Nutritional Info Amount Per Serving
- Calories: 167.4
- Total Fat: 2.2 g
- Cholesterol: 59.3 mg
- Sodium: 352.4 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 2.7 g
- Protein: 25.4 g
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