Chicken Vindaloo

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 493.3
  • Total Fat: 7.7 g
  • Cholesterol: 82.1 mg
  • Sodium: 257.5 mg
  • Total Carbs: 64.2 g
  • Dietary Fiber: 4.0 g
  • Protein: 39.4 g

View full nutritional breakdown of Chicken Vindaloo calories by ingredient


Introduction

Slightly modified from Epicurious.com, a recipe for Red Dwarf fans (and any other food conoussieurs!) Slightly modified from Epicurious.com, a recipe for Red Dwarf fans (and any other food conoussieurs!)
Number of Servings: 5

Ingredients

    3 cups chopped onions
    1 1/2 cups tomatoes, chopped (about 4 medium)
    2 1/2 tablespoons distilled white vinegar
    1 teaspoon ginger
    1 teaspoon tomato paste
    1 teaspoon garam masala
    1 teaspoon ground turmeric
    1/2 teaspoon paprika
    1/2 teaspoon ground cumin
    1/2 teaspoon ground coriander
    1/4 teaspoon cayenne pepper*
    2 tablespoons vegetable oil
    3 boneless chicken breasts
    1 1/2 pounds peeled russet potatoes, cut into small pieces
    1 cup low-salt chicken broth or water
    4 cups rice

    *this amount of cayenne will make a mild vindaloo. For a spicier dish, experiment with more or add some chili or curry powder also.

Directions

Cook rice; set aside.

In a food processor or blender, combine first 11 ingredients to form a paste. In a large pot, combine paste with oil and cook until golden (usually 2 - 3 minutes). Add chicken and potatoes and saute for 5 minutes. Add broth/water and bring to a boil. Reduce heat to low/medium, cover and simmer for about 15 minutes (until potatoes are tender). Uncover and simmer until chicken is cooked through, about another 5 minutes. Season to taste; add more cayenne if desired.

Serve over rice.

Serves 4 - 6.

Number of Servings: 5

Recipe submitted by SparkPeople user THEGREATMILENKA.