Indian

Vindaloo Chicken is for Dinner.

Vindaloo Chicken takes 45 minutes to prepare.

Vindaloo Chicken takes 45 minutes to cook.

Vindaloo Chicken makes 8 servings.

The ingredients for Vindaloo Chicken are:

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)

Here is how you make Vindaloo Chicken:

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 ServingsNumber of Servings: 8Recipe submitted by SparkPeople user C0CARSTA.

The nutritional information for Vindaloo Chicken is:

• 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

Vindaloo Chicken is Indian cuisine.

The dietary needs meet for Vindaloo Chicken is Low Fat