Chicken Vindaloo |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 cups chopped onions | 1-1/2 cups chopped seeded tomatoes (about 4 medium) | 2-1/2 tablespoons distilled white vinegar |
| 1 large garlic clove, chopped | 1 teaspoon minced peeled fresh ginger | 1 teaspoon tomato paste |
| 1 teaspoon garam masala | 1 teaspoon ground turmeric | 1/2 teaspoon paprika |
| 1/2 teaspoon ground cumin | 1/2 teaspoon ground coriander | 1/4 teaspoon (or more) cayenne pepper |
| 2 tablespoons vegetable oil | 6 skinless boneless chicken thighs, cut into 1 to 1-1/2 inch pieces | 1-1/2 pounds russet potatoes, peeled, cut into 1-inch pieces |
| 1-1/2 cups low-salt chicken broth or water | ||
| 1 | Blend first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until paste forms. Heat oil in heavy large pot over medium-high heat. Add paste from processor and cook until golden, stirring occasionally, about 3 minutes. Add chicken and potatoes; saute 5 minutes. Add broth; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are tender, stirring occasionally, about 5 minutes longer. Season with more cayenne, if desired, and salt and pepper. |