Directions:
- Mix your first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until a smooth paste forms. Heat your canola oil in a mid sized non-stick pot over medium-high heat. Add your paste from your processor and cook until just shy of brown, stirring for about 4 minutes. Add your cubed chicken and cubed red potatoes; simmer about 6 minutes.
- Add you chicken broth and raise it to a boil. Reduce your heat to medium-low; cover and let cook until potatoes are softened, stir every so often, this should take about about 15 - 20 minutes.
- Uncover your pan and saute until your cubed chicken is completely cooked, about 5-7 minutes. Serve over basmati rice, raita or naan, and enjoy your spicy chicken vindaloo.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 194.19 Kcal (813 kJ) | ||
| Calories from fat | 49.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 9% | |
|---|---|---|---|
| Cholesterol | 0.75mg | 0% | |
| Sodium | 214.36mg | 9% | |
| Potassium | 640.55mg | 14% | |
| Total Carbs | 32.72g | 11% | |
| Sugars | 9.25g | 37% | |
| Dietary Fiber | 5.7g | 23% | |
| Protein | 4.23g | 8% | |
| Vitamin C | 15.1mg | 25% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.5mg | 8% | |
| Calcium | 62.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 58.49 Kcal (245 kJ) | ||
| Calories from fat | 15.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.67g | 9% | |
|---|---|---|---|
| Cholesterol | 0.23mg | 0% | |
| Sodium | 64.56mg | 9% | |
| Potassium | 192.92mg | 14% | |
| Total Carbs | 9.86g | 11% | |
| Sugars | 2.79g | 37% | |
| Dietary Fiber | 1.72g | 23% | |
| Protein | 1.27g | 8% | |
| Vitamin C | 4.6mg | 25% | |
| Vitamin A | 0.3mg | 38% | |
| Iron | 0.5mg | 8% | |
| Calcium | 19mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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