chicken vindaloo
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 343.3
- Total Fat: 8.3 g
- Cholesterol: 34.2 mg
- Sodium: 330.5 mg
- Total Carbs: 50.3 g
- Dietary Fiber: 3.6 g
- Protein: 19.6 g
View full nutritional breakdown of chicken vindaloo calories by ingredient
Introduction
Some ingredients not in database so see below Some ingredients not in database so see belowNumber of Servings: 4
Ingredients
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Chicken Vindaloo
1c Basamati Rice
2 or 3 Red Potatoes
1 lb Chicken
Naan bread (can buy frozen or make)
Ghee or butter for the naan
1 c chicken stock
2 tbsp Vegetable oil
Vindaloo Paste (NOTE: I had to go to an Indian grocery store for many of the ingredients)
1 can tomato paste
about 1/4 can diced tomatoes(to taste)
2 1/2 tablespoons Vinegar (I used rice vinegar but white works too)
1 Garlic clove or 1 tbsp chopped garlic
1 tsp fresh Ginger
2 tbsb Garam Masala (season to taste)
1 tsp ground Tumeric
1 tbsp Paprika
1/2 tsp Ground Cumin
1/2 tsp Ground Coriander
1+ tbsp Hot Indian Chili Powder(or cayenne pepper)
Red Pepper Flakes
Cube the potatoes and start boiling them. Potatoes take the longest to cook so start this first. Start the rice as well.
Brown the cubed chicken with oil on low-med with the garlic for 2-3 minutes. Add in the skillet the tomato paste, spices, and chicken stock and let the mixture reach a boil, lower heat and let simmer until a desired thickness has been reached. Once the potatoes are soft add them in too and cook for 5+ more minutes.
Spread some Ghee or butter on the naan bread and cook on the stove.
Directions
Number of Servings: 4
Recipe submitted by SparkPeople user JASIMPS4.