Ferber's Authentic Chicken Vindaloo
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 201.7
- Total Fat: 2.4 g
- Cholesterol: 65.7 mg
- Sodium: 381.3 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 3.3 g
- Protein: 28.9 g
View full nutritional breakdown of Ferber's Authentic Chicken Vindaloo calories by ingredient
Introduction
A slightly modified, but rather Authentic Indian recipe. My wife and I love Indian food, especially vindaloos. Now that we are dieting, I have scaled down our favorite "red" Vindaloo recipe. This Vindaloo has a nice combination between the tomato sauce and the mustard, with just enough heat. A slightly modified, but rather Authentic Indian recipe. My wife and I love Indian food, especially vindaloos. Now that we are dieting, I have scaled down our favorite "red" Vindaloo recipe. This Vindaloo has a nice combination between the tomato sauce and the mustard, with just enough heat.Number of Servings: 2
Ingredients
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Vindaloo Sauce:
1/4 tsp. cayenne pepper, ground
1/2 tsp. cumin, ground
1/4 tsp. coriander, ground
1/4 tsp. turmeric, ground
1/4 tsp. cardamom, ground
3/4 tsp. mustard powder
1/4 tsp. black pepper, ground
1 tsp. ginger root, minced
2 tsp. brown sugar
1.5 tbsp. white vinegar
1/2 cup water
Other Ingredients:
1 small onion, chopped
4 garlic cloves, minced
2 (4 oz.) boneless, skinless chicken breast
1 cinnamon stick (about 1/4 tsp ground)
2 oz. tomato sauce
1 Tbsp. parsley, chopped
Salt, to taste
Directions
Serves 2. You can add more chicken to serve more. This recipe will not yield more than 4 servings though.
First, mix the "Vindaloo Sauce" ingredients in a bowl. Set aside.
Cut chicken into small pieces.
Brown onion in a skillet set at a medium heat until tender. Add the garlic and chicken pieces and continue to cook until the outside of chicken has some color.
Add sauce mix from the bowl, tomato sauce and the cinnamon stick. Cover, and reduce heat to a low simmer. Simmer on low heat for about 10 minutes.
Remove cover. Simmer down uncovered for about 10 more minutes. You will see the color and texture change when the water has been reduced.
Add the parsely. Cover. Cook for another couple of minutes to soften. Remove from heat.
Serve over the rice of your choice.
Number of Servings: 2
Recipe submitted by SparkPeople user GFERBER.
First, mix the "Vindaloo Sauce" ingredients in a bowl. Set aside.
Cut chicken into small pieces.
Brown onion in a skillet set at a medium heat until tender. Add the garlic and chicken pieces and continue to cook until the outside of chicken has some color.
Add sauce mix from the bowl, tomato sauce and the cinnamon stick. Cover, and reduce heat to a low simmer. Simmer on low heat for about 10 minutes.
Remove cover. Simmer down uncovered for about 10 more minutes. You will see the color and texture change when the water has been reduced.
Add the parsely. Cover. Cook for another couple of minutes to soften. Remove from heat.
Serve over the rice of your choice.
Number of Servings: 2
Recipe submitted by SparkPeople user GFERBER.
Member Ratings For This Recipe
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ZOHAIBS
Ok so i am in india and i have it tasted vindaloo yet. But after reading some wiki info i know that it is suppose to be spicy.
I doubled the amount of spices (excluding cayenne). Used mustard paste rather then powder. And increased chili according to taste. Reduced sugar to one Tablespoon. And used - 4/15/16
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