Chicken Vindaloo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
3 cups chopped onions1 1/2 cups tomatoes, chopped (about 4 medium)2 1/2 tablespoons distilled white vinegar1 teaspoon ginger1 teaspoon tomato paste1 teaspoon garam masala1 teaspoon ground turmeric1/2 teaspoon paprika1/2 teaspoon ground cumin1/2 teaspoon ground coriander1/4 teaspoon cayenne pepper*2 tablespoons vegetable oil3 boneless chicken breasts1 1/2 pounds peeled russet potatoes, cut into small pieces1 cup low-salt chicken broth or water4 cups rice*this amount of cayenne will make a mild vindaloo. For a spicier dish, experiment with more or add some chili or curry powder also.
Cook rice; set aside.
In a food processor or blender, combine first 11 ingredients to form a paste. In a large pot, combine paste with oil and cook until golden (usually 2 - 3 minutes). Add chicken and potatoes and saute for 5 minutes. Add broth/water and bring to a boil. Reduce heat to low/medium, cover and simmer for about 15 minutes (until potatoes are tender). Uncover and simmer until chicken is cooked through, about another 5 minutes. Season to taste; add more cayenne if desired.
Serve over rice.
Serves 4 - 6.
Number of Servings: 5
Recipe submitted by SparkPeople user THEGREATMILENKA.
In a food processor or blender, combine first 11 ingredients to form a paste. In a large pot, combine paste with oil and cook until golden (usually 2 - 3 minutes). Add chicken and potatoes and saute for 5 minutes. Add broth/water and bring to a boil. Reduce heat to low/medium, cover and simmer for about 15 minutes (until potatoes are tender). Uncover and simmer until chicken is cooked through, about another 5 minutes. Season to taste; add more cayenne if desired.
Serve over rice.
Serves 4 - 6.
Number of Servings: 5
Recipe submitted by SparkPeople user THEGREATMILENKA.
Nutritional Info Amount Per Serving
- Calories: 493.3
- Total Fat: 7.7 g
- Cholesterol: 82.1 mg
- Sodium: 257.5 mg
- Total Carbs: 64.2 g
- Dietary Fiber: 4.0 g
- Protein: 39.4 g
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