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Chicken Vindaloo

 

This dish is very, very hot. It may not seem so at first, but the spices have a cumulative effect that builds up over the course of the meal.
164

Yield

4

servings

Prep

30

min

Cook

3

hrs

Ready

3

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

2 teaspoons cumin seeds
1 teaspoon black peppercorns
1 teaspoon cardamom seeds
3 inch cinnamon sticks
*
1 ½ teaspoons mustard seeds, black
whole
1 teaspoon fenugreek seeds
whole
5 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon brown sugar, light
10 tablespoons vegetable oil
2 large yellow onion
peeled and cut into halfrings
*
6 tablespoons water
1 inch ginger
cube, peeled, coarsely chopped
*
10 cloves garlic
peeled, coarsely chopped
1 tablespoon coriander seeds
½ teaspoon turmeric
ground
2 pounds chicken breasts
boneless, cut into bite size pieces
8 ounces tomato sauce
½ pound new potatoes
peeled and quartered

Directions

Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder.

In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar.

Set aside.

Heat oil in large saucepan over medium heat.

Fry onions, stirring frequently, until they are a rich, dark brown.

Remove onions with a slotted spoon and put them in a blender.

Turn off the heat, but do not discard the oil.

Add about 3 tablespoon water (or more if necessary) to the onions and blend until you have a smooth paste.

Add this onion paste to the spices in the bowl.

This mixture is the vindaloo paste.

Put the ginger and garlic in a blender.

Add about 3 tablespoon water and blend until you have a smooth paste.

Heat the remaining oil in the saucepan over medium heat.

When hot, add the ginger, garlic paste.

Stir until the paste browns slightly.

Add the coriander and turmeric. Stir a few seconds.

Add the chicken, a little at a time, and brown lightly.

Add the vindaloo paste, tomato sauce and potatoes to the chicken in the saucepan.

Stir and bring to a slight boil.

Cover the saucepan, reduce heat to low and simmer for about an hour, or until potatoes are tender.

Serve over rice.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 445g (15.7 oz)
Amount per Serving
Calories 84849% of calories from fat
 % Daily Value *
Total Fat 46g 71%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 193mg 64%
Sodium 781mg 33%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 17%
Sugars g
Protein 150g
Vitamin A 7% Vitamin C 40%
Calcium 12% Iron 28%
* based on a 2,000 calorie diet How is this calculated?

 

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