Chicken Vindaloo

Recipesfull introduces to you: Indian Recipes. (Chicken Vindaloo). A spicy curry dish is originally a Portuguese dish of spicy pork, but you can add any meat you wish.

Brief

Prep 30 mins

Cook: 35 mins

Total: 1hr5 mins

Servings: 4

Yield: 4 servings

Chicken Vindaloo

Ingredients

1 teaspoon ground turmeric

½ teaspoon ground cardamom

½ tablespoon ground cinnamon

½ teaspoon ground coriander

½ teaspoon ground cloves

½ teaspoon ground cumin

½ teaspoon paprika

¼ teaspoon cayenne pepper

or to taste

1 tablespoon olive oil

2 cups chopped onion

3 cloves garlic

minced

1 tablespoon grated fresh ginger root

1 tablespoon tomato paste

1 pound skinless

boneless chicken thighs

cut into 1 1/2-inch pieces

2 large potatoes

cut into 1/2-inch cubes

2 (14.5 ounce) cans diced tomatoes

drained

1 ½ cups chicken broth

2 tablespoons wine vinegar

1 bay leaf

salt and black pepper to taste

Two-Ingredient Naan

World Cuisine

Directions

Step 1

Toast the turmeric cardamom cinnamon coriander cloves cumin paprika and cayenne pepper in a Dutch oven or large pot over medium-low heat until the spices are fragrant about 2 minutes. Stir the spices constantly as they toast taking care that they do not burn. Stir in the olive oil onion garlic and ginger. Increase heat to medium and cook until softened about 5 minutes.

Step 2

Stir in the tomato paste until no lumps of paste remain. Add the chicken potatoes tomatoes chicken broth wine vinegar and bay leaf. Bring to a boil over high heat then reduce heat to medium-low cover and simmer until the potatoes are tender and the chicken is no longer pink in the center about 15 minutes. Remove the cover and cook 5 minutes more to thicken slightly. Season to taste with salt black pepper and cayenne pepper to serve.

Nutritional Information

Chicken Vindaloo

Servings Per Recipe:4

Calories: 416.6

% Daily Value *

Protein: 26.3g 53%

Carbohydrates: 50.4g 16%

Dietary Fiber: 8.4g 34%

Sugars: 10.9g

Fat: 11.6g 18%

Saturated Fat: 2.7g 13%

Cholesterol: 70.3mg 23%

Vitamin A Iu: 1999.1IU 40%

Niacin Equivalents: 11.2mg 86%

Vitamin B6: 0.9mg 54%

Vitamin C: 59.9mg 100%

Folate: 51.8mcg 13%

Calcium: 139.7mg 14%

Iron: 8.1mg 45%

Magnesium: 73.8mg 26%

Potassium: 1377.4mg 39%

Sodium: 785.1mg 31%

Thiamin: 0.3mg 26%

Calories From Fat: 104.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.