Chicken Vindaloo

FOODISTA
16Ingredients
60Minutes
660Calories

Ingredients

US|METRIC
  • 1 cup white wine vinegar
  • 6 garlic cloves (lrgs, peeled)
  • 3 tablespoons fresh ginger (chopped)
  • 1 tablespoon curry powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cloves
  • 1 teaspoon cayenne pepper
  • 2 tablespoons yellow mustard seed
  • 4 chicken breast halves (boned and skinned)
  • 1 tablespoon olive oil
  • onions (cup chopped)
  • 1 ounce canned tomatoes
  • 1 cinnamon stick
  • 1 cup chopped fresh cilantro
  • 2 cups basmati rice
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    Directions

    1. Place first 8 ingredients in food processor or blender. Add 1 tablespoon mustard seeds and blend until smooth. Set spice mixture aside.
    2. Heat olive oil in large pot over medium-high heat. Add onions and saute until golden, about 5 minutes. Add chicken and spice mixture and stir 3 minutes to blend flavors. Add tomatoes with their liquid and cinnamon stick; bring to a boil. Reduce heat; cover and simmer until chicken is tender, stirring occasionally, about 30 minutes.
    3. Mix in remaining 1 tablespoon mustard seeds and simmer uncovered until liquid is slightly thickened, about 5 minutes. Remove cinnamon stick. Stir in cilantro and serve over cooked basmati rice.
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    NutritionView More

    660Calories
    Sodium11% DV260mg
    Fat18% DV12g
    Protein100% DV51g
    Carbs27% DV82g
    Fiber16% DV4g
    Calories660Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol125mg42%
    Sodium260mg11%
    Potassium1070mg31%
    Protein51g100%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate82g27%
    Dietary Fiber4g16%
    Sugars1g2%
    Vitamin A10%
    Vitamin C15%
    Calcium10%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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