Try this Cornish Hen Vindaloo recipe, or contribute your own.
Suggest a better descriptionSplit the hens in half and remove the skin and all visible fat. Heat 1 tbsp of the oil in a large heavy nonstick sauté pan over high heat. If you are using the mustard oil, let it smoke for a moment to rid if of its pungency. Reduce the heat; add the hens, and cook, turning, until they lose their pink color, about 5 minutes. Using a slotted spoon, remove them from the pan and transfer to a bowl.
Add the remaining oil to the pan. Add the shallots and garlic and cook, stirring occasionally, until the shallots are browned, about 10 minutes. Stir in the red pepper, cinnamon, cloves, and anise. Add the tomato paste, mustard, maple syrup, 1 ½ cups water, the hens and salt. Bring to a boil.
Lower the heat and cook, covered, for 35 minutes, or until the hens are very tender. (can be refrigerated up to 4 days or frozen.
Pork: Use 4 pork chops (about 2 lbs), trimmed of excess fat, in place of the hens. Increase the cooking time to 1 ¼ hours.
Beef or Lamb: Use 1 ½ lbs. boneless lean beef or lamb, cut into 1 ½ inch pieces, in place of the hens. Increase cooking time to 1 ¾ hours.
Vegetable: Replace the hens with 6 cups mixed vegetables, such as cauliflower, carrots, green beans, green peas, turnips, egg plant, and/or potatoes, cut into 2x1x1 inch pieces.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (181g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 148 | ||
Calories from Fat: 16 (11%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 1.8g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 387mg | 13 % | |
Potassium 680.7mg | 18 % | |
Total Carbohydrate 31.3g | 9 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 28g | ||
Protein 5.9g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 148
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.