Indian

Chicken Vindaloo is for Dinner.

Chicken Vindaloo takes 30 minutes to prepare.

Chicken Vindaloo takes 35 minutes to cook.

Chicken Vindaloo makes 5 servings.

The ingredients for Chicken Vindaloo are:

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.

Here is how you make Chicken Vindaloo:

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: 5Recipe submitted by SparkPeople user THEGREATMILENKA.

The nutritional information for Chicken Vindaloo is:

• 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

Chicken Vindaloo is Indian cuisine.

The dietary needs meet for Chicken Vindaloo is Low Fat