Simple Vindaloo Recipe served over rice
Bring broth, tomatoes, mustard and 0.25 tsp salt to a covered boil in large saucepan. Meanwhile, heat 1 tablespoon of oil in Dutch oven. Brown chicken lightly (about 6 minutes) then transfer to clean bowl. Add remaining oil to Dutch oven and heat until shimmering. Add onion, garam masala, paprika, 0.5 teaspoon salt, and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook until lightly brown, about 1 minute. Slowly stir in broth mixture, scraping up browned bits. Bring to simmer and cook until flavours meld, about 10 minutes. Stir in pork, with any juices, and return to brief simmer. Off heat stir in vinegar and cilantro, and season with salt, pepper to taste.
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Serving Size: 1 Serving (915g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1583 | ||
Calories from Fat: 896 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 99.5g | 133 % | |
Saturated Fat 27.4g | 137 % | |
Monounsaturated Fat 41.9g | ||
Polyunsanturated Fat 21.7g | ||
Cholesterol 558.7mg | 172 % | |
Sodium 544.4mg | 19 % | |
Potassium 1746.7mg | 46 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 6g | ||
Protein 154.7g | 221 % | |
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: 1583
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