Vindaloo Chicken

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 390.4
  • Total Fat: 5.6 g
  • Cholesterol: 33.1 mg
  • Sodium: 499.2 mg
  • Total Carbs: 62.3 g
  • Dietary Fiber: 9.7 g
  • Protein: 23.7 g

View full nutritional breakdown of Vindaloo Chicken calories by ingredient


Introduction

Healthy take on a delicious indian dish Healthy take on a delicious indian dish
Number of Servings: 8

Ingredients

    1.5 C Basmati Rice, uncooked
    1 Can Light Coconut Milk
    6 T Tomato Paste
    2 Chicken Breasts (approx 1 lb)
    1 Large head of cauliflower
    1 Large Eggplant
    10-12 Carrots, raw & unpeeled
    1 Large Onion
    3 cloves of garlic
    1/2 T Olive Oil
    2 T Curry Powder
    4 t Cumin
    1 t red pepper (Cayenne)
    2 t Coriander
    2 t Turmeric
    1 T Ground Ginger
    1 Small Bunch of Cilantro (for garnish)
    2 Limes (optional, to use when serving)

Tips

I like mine a bit more spicy so i add extra red pepper on top when I am ready to serve.


Directions

Mince garlic and chop onions then sautee in olive oil. Add stock, coconut milk, spices and tomato paste and stir until well combined. Chop vegetables into medium sized chunks and chop chicken into bit sized chunks. Add vegetables and chicken and simmer on med heat until vegetables and chicken are cooked through. Prepare basmati rice and divide into 8 plates. Pour approximately 2 cups of vindaloo stew over rice. Serve with fresh cilantro and a lime wedge.

Serving Size: Makes 8 - 2 Cup Servings

Number of Servings: 8

Recipe submitted by SparkPeople user C0CARSTA.