Try this Chicken Vindaloo recipe, or contribute your own.
Suggest a better descriptionTo prepare the chicken, cut the dark meat into 1- to 1 1/2-inch pieces, place in a bowl, and reserve. Pour the white wine vinegar into a blender and add the garlic, ginger, curry powder, cumin, cardamom, cloves, and crushed red peppers. Add one tablespoon of the yellow mustard seeds, and blend until smooth. Pour the spice mixture over the chicken pieces. Add two tablespoons of olive oil and toss to coat well. Warm the remaining two tablespoons of olive oil in a large pot or wok over medium-high heat. Add the onions and saute until golden, about 5 minutes. Add the chicken mixture and stir-fry for a few minutes to let the spices combine. Add the diced tomatoes with their juice and also the cinnamon stick. Let the Vindaloo come to a boil, then cover and reduce the heat. Simmer until the chicken is tender, usually about 30 minutes, stirring occasionally. Remove the cover from the pot, add the remaining tablespoon of yellow mustard seeds, and continue to simmer 8 to 12 minutes longer, or until the liquid is thickened somewhat. Remove the cinnamon stick and add the fresh cilantro. Stir once, and serve with rice. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
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Serving Size: 1 Serving (288g) | ||
Recipe Makes: 4 servings | ||
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Calories: 309 | ||
Calories from Fat: 77 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.5g | 11 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 156.8mg | 48 % | |
Sodium 186.1mg | 6 % | |
Potassium 702.1mg | 18 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 4g | ||
Protein 49.5g | 71 % | |
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: 309
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