Vindaloo Chicken

Name: Vindaloo Chicken Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 8
Ingredients: 1.5 C Basmati Rice uncooked; 1 Can Light Coconut Milk; 6 T Tomato Paste; 2 Chicken Breasts (approx 1 lb); 1 Large head of cauliflower; 1 Large Eggplant; 10-12 Carrots raw & unpeeled; 1 Large Onion; 3 cloves of garlic; 1/2 T Olive Oil; 2 T Curry Powder; 4 t Cumin; 1 t red pepper (Cayenne); 2 t Coriander; 2 t Turmeric; 1 T Ground Ginger; 1 Small Bunch of Cilantro (for garnish); 2 Limes (optional to use when serving)

Minutes to Prepare: 45
Minutes to Cook: 45

Number of Servings: 8

Ingredients

1.5 C Basmati Rice, uncooked1 Can Light Coconut Milk6 T Tomato Paste2 Chicken Breasts (approx 1 lb)1 Large head of cauliflower1 Large Eggplant10-12 Carrots, raw & unpeeled1 Large Onion3 cloves of garlic1/2 T Olive Oil2 T Curry Powder4 t Cumin1 t red pepper (Cayenne)2 t Coriander2 t Turmeric1 T Ground Ginger1 Small Bunch of Cilantro (for garnish)2 Limes (optional, to use when serving)

Directions

Mince garlic and chop onions then sautee in olive oil. Add stock, coconut milk, spices and tomato paste and stir until well combined. Chop vegetables into medium sized chunks and chop chicken into bit sized chunks. Add vegetables and chicken and simmer on med heat until vegetables and chicken are cooked through. Prepare basmati rice and divide into 8 plates. Pour approximately 2 cups of vindaloo stew over rice. Serve with fresh cilantro and a lime wedge.

Serving Size: Makes 8 - 2 Cup Servings

Number of Servings: 8

Recipe submitted by SparkPeople user C0CARSTA.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 390.4
Total Fat: 5.6 g
Cholesterol: 33.1 mg
Sodium: 499.2 mg
Total Carbs: 62.3 g
Dietary Fiber: 9.7 g
Protein: 23.7 g

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