Chicken Vindaloo - Core
Source of Recipe
WW Community
List of Ingredients
1 tsp oil
1 dried red chile pepper
2 cloves
1 green cardamon pod
5 whole peppercorns
1/2 inch cinnamon stick
1 bay leaves
4 garlic cloves, crushed
1 tsp ginger, fresh peeled and grated
1 yellow onion, medium, thinky sliced
1 lb chicken breast, bonless, skinless, cut into one inch cubes
1/2 tsp salt
1/2 tsp white sugar
2 tsp lemon juice
1/2 cup water
1 tbl finely chopped fresh cilantro
1 yellow onion, medium, coursely chopped
1 green chile pepper, seeded and coarsley chopped
1/4 c vinegar
1 tsp ground cumin
2 tsp ground coriander
1 1/4 tsp turmeric
1/4 tsp ground black pepperRecipe
1. Prepare the onion mixture (last seven ingredients). Drop the chopped onion and chili through he hole in the top of a running food processor. Add the vinegar and process to a fine paste. Transfer to a small bown and add the cumin, coriander, turmeric, and black pepper.
2. Spray a medium sized nonstick 4 quart pot with cooking spray. Add the oil, place over medium heat. When the oil is hot, add the red chile pepper, cloves, cardamon, peppercorns, cinamon stick, and bay leaves. Stir fry 2 to 3 minutes, until the spices emit a strong aroma
3. Add the garlic, ginger, and onion. Reduce the heat to medium low, cover, cook until the onionis pale and translucent. Add a tablespoon or two of water as needed to prevent the onion from sticking in the pot. increase heat to medium, toss in the chicken cubes and sear
4. Reduct the heat to medium low, add the reserved onion mixture and stir fry about 15 minutes, until the mixture begins to dry and clings to the chicken (you may need to add a bit more water)
5. Add thje salt, sugar, lemon juice, and water. Cover and simmer about 15 minutes, until the chicken is well cooked.
6. Add cilantro and serve.
7. Great over rice, 4 servings, 2/3 cups each, 210 cal, 5.8 fat, 0 fiber
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