Lowfat Chicken Vindaloo

(3)
  • Number of Servings: 6
Ingredients
Brown whole chicken breasts, add onions, 2 smashed cloves of garlic, 1 small chunk chopped fresh ginger, curry powder and 1/2 c. chicken broth. Cook covered until onions are translucent. Blanch carrots and rough chop, add to chicken mixture. Blanch tomato, peel, rough chop and add to chicken. Cook another 5 minutes. Remove chicken breasts and set aside on a plate. Pour onion mixture into blender add tomato paste and CAREFULLY blend until completely pureed (hold your hand firmly on the blender lid - hot mixtures explode when not blended w/ care). Put chicken breasts and onion sauce back in pan, add remaining chicken broth, salt to taste and continue to simmer until cooked. Serve over rice.
Directions


Number of Servings: 6

Recipe submitted by SparkPeople user WOBBLYMOMMY.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 180.7
  • Total Fat: 3.8 g
  • Cholesterol: 45.2 mg
  • Sodium: 270.9 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 3.5 g
  • Protein: 20.4 g

Member Reviews
  • LESSOFMOORE
    This recipe needs work. - 8/31/20
  • FISHGUT3
    thanks - 8/31/17
  • KGRUBBSRN
    wonderful - 4/12/11
  • STILLFLYIN
    I served it over quinoa and used canned diced fire roasted tomatoes instead of fresh. Delicious! We will have it again. - 4/23/10
  • TEVA2000
    If you click on Ingredients Details, you can see the full listing, but the measurements don't make sense. - 1/14/09
  • NEWINSIDEOUT
    Ingredients list is missing. I could make a stab at it but it would help to have quantities so it comes out right! - 10/6/07
  • SOCKKNITTER
    I added some chopped peppers & more onion after pureeing just to increase my veggies. Very yummy on brown rice!! We're having it over whole wheat pasta tonite. - 5/26/07