HCG Chicken Vindaloo

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 117.2
  • Total Fat: 1.3 g
  • Cholesterol: 58.0 mg
  • Sodium: 68.3 mg
  • Total Carbs: 1.6 g
  • Dietary Fiber: 0.4 g
  • Protein: 23.4 g

View full nutritional breakdown of HCG Chicken Vindaloo calories by ingredient


Introduction

This is also good with lamb and shrimp.
I found this recipe online and apologize that I can't recall where it originated. I modified it a bit from its original to make smaller portions.
 This is also good with lamb and shrimp.
I found this recipe online and apologize that I can't recall where it originated. I modified it a bit from its original to make smaller portions.
Number of Servings: 6

Ingredients

    3 tbsp dried minced onions
    1 c chopped seeded tomatoes
    1 tablespoons distilled white vinegar
    1/2 large garlic clove, chopped
    1/2 teaspoon minced peeled fresh ginger
    1/2 teaspoon tomato paste
    1/2 teaspoon garam masala
    1/2 teaspoon ground turmeric
    1/4 teaspoon paprika
    1/4 teaspoon ground cumin
    1/4 teaspoon ground coriander
    1/4 teaspoon (or more) cayenne pepper
    3 skinless boneless chicken breasts, cut into 1- to 1 1/2-inch pieces (this is approximately 6-100g portions depending on the size of the breasts
    bought)

Directions

Blend first 11 ingredients and pinch of cayenne pepper in processor.
Heat 1/4 c. water in heavy large pot over medium-high heat.
Add paste from processor and cook, stirring occasionally, about 3 minutes.
Add chicken; sauté 5 minutes.
Add water; bring to boil.
Reduce heat to medium-low; cover and simmer, stirring occasionally, about 15 minutes.
Uncover and simmer until chicken is cooked through, about 5 minutes longer, for a total of 20 minutes.
Season with more cayenne, if desired, and sea salt and pepper.