Rating: 4 stars
10 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 7

A vindaloo is a specialty dish of central and southwestern coastal India and is a fiery version of a curry dish. Serve over rice to tame the heat.

Recipe by Health April 2002

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Rita Maas

Recipe Summary

Yield:
serves 4 (serving size: 3/4 cup chicken and 1 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 10 ingredients (through garlic) in a zip-top plastic bag. Marinate in refrigerator at least 4 hours, turning occasionally.

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  • Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes. Add chicken mixture and bell peppers; sauté 5 minutes or until chicken is thoroughly browned on all sides. Add broth and salt; simmer, uncovered, 15 minutes or until chicken is done. Combine cornstarch and water in a small bowl; stir well. Add cornstarch mixture to chicken mixture; simmer 2 minutes or until sauce thickens. Stir in cilantro. Serve over rice.

Nutrition Facts

462 calories; calories from fat 20%; fat 10.4g; saturated fat 1.8g; mono fat 4.1g; poly fat 2.9g; protein 29.8g; carbohydrates 61.9g; fiber 6.9g; cholesterol 94mg; iron 3.1mg; sodium 718mg; calcium 77mg.
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