Chicken Vindaloo (Madhur Jaffrey's)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 302.9
- Total Fat: 15.5 g
- Cholesterol: 82.2 mg
- Sodium: 791.5 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 0.8 g
- Protein: 33.5 g
View full nutritional breakdown of Chicken Vindaloo (Madhur Jaffrey's) calories by ingredient
Number of Servings: 4
Ingredients
-
1 1/2 TBSP. grainy mustard
1 1/2 tsp ground cumin
1 1/2 tsp ground turmeric
1/2 - 1 tsp cayenne pepper
1 tsp salt
1 tsp red wine vinegar
3 TBSP. vegetable oil
1 small onion (about 4 ounces), peeled & cut into fine half rings
6 large garlic cloves, peeled & crushed into a pulp
1 1/4 lbs. boneless, skinless, chicken cut into 1-inch cubes
2/3 cup canned light coconut milk, well stirred
Directions
Combine mustard, cumin, turmeric, cayenne, salt and vinegar in cup. Mix well.
Put oil in large nonstick frying pan and set over medium-high
heat. When oil is hot, put in onion. Stir-fry until it is medium brown.
Put in the garlic. Stir-fry for 30 seconds.
Put in spice paste. Stir-fry for a minute.
Put in meat. Stir-fry for about 3 minutes.
Add coconut milk and 2/3 cup water if you are going to cook in pressure cooker or 1 cup if conventionally cook.
Cover and either bring up to pressure or bring to boil.
Lower heat to simmer for 20 minutes in pressure cooker or
60-70 in conventional pan.
Number of Servings: 4
Recipe submitted by SparkPeople user LALASTRIVE.
Put oil in large nonstick frying pan and set over medium-high
heat. When oil is hot, put in onion. Stir-fry until it is medium brown.
Put in the garlic. Stir-fry for 30 seconds.
Put in spice paste. Stir-fry for a minute.
Put in meat. Stir-fry for about 3 minutes.
Add coconut milk and 2/3 cup water if you are going to cook in pressure cooker or 1 cup if conventionally cook.
Cover and either bring up to pressure or bring to boil.
Lower heat to simmer for 20 minutes in pressure cooker or
60-70 in conventional pan.
Number of Servings: 4
Recipe submitted by SparkPeople user LALASTRIVE.