HCG Phase 2 - Chicken Vindaloo
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of HCG Phase 2 - Chicken Vindaloo calories by ingredient
Introduction
For more HCG Diet information and recipes visit www.hellojody.com For more HCG Diet information and recipes visit www.hellojody.comNumber of Servings: 4
Ingredients
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400 grams boneless skinless chicken breast cubed
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
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.
Directions
*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
Member Ratings For This Recipe
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1RETSGM
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MBPP50
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GEVANS7
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RDCAGAIN10
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JIBBIE49
