Indian

HCG Chicken Vindaloo is for Dinner.

HCG Chicken Vindaloo takes 10 minutes to prepare.

HCG Chicken Vindaloo takes 30 minutes to cook.

HCG Chicken Vindaloo makes 6 servings.

The ingredients for HCG Chicken Vindaloo are:

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)

Here is how you make HCG Chicken Vindaloo:

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; saut? 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.

The nutritional information for HCG Chicken Vindaloo is:

• 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

HCG Chicken Vindaloo is Indian cuisine.

The dietary needs meet for HCG Chicken Vindaloo is Low Carb