Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Chicken Vindaloo
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 333
- Total Fat
- 21 g
- Saturated Fat
- 3 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 24 g
- Cholesterol
- 66 mg
- Sodium
- 454 mg
Shredded chicken gets simmered in a rich, fragrant sauce laced with ginger, garlic, chiles and tomato paste. An Indian curry typically made with vinegar, we instead used Worcestershire sauce for similar effect.
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 333
- Total Fat
- 21 g
- Saturated Fat
- 3 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 24 g
- Cholesterol
- 66 mg
- Sodium
- 454 mg
Ingredients
Directions
- Puree the garlic, chiles, ginger, tomato paste, 2 tablespoons vegetable oil, the Worcestershire sauce, curry powder and paprika in a food processor until a paste forms, scraping down the sides and adding 1 to 2 tablespoons water as needed.
- Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 6 minutes. Add the garlic-spice paste and cook, stirring constantly, until toasted and darkened in color, 1 to 2 minutes.
- Add 2 cups water and 1 teaspoon salt to the skillet. Bring to a simmer, then reduce the heat to low; cover and simmer, stirring occasionally, 10 minutes. Add the chicken and continue cooking, stirring occasionally, until the sauce thickens slightly, 8 to 10 more minutes. Season with salt and pepper and thin with water, if needed. Serve with rice and top with cilantro.
