A Chickens Vindaloo

Name: A Chickens Vindaloo
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Asian, Indian
Ingredients: 1 tbsp mild chilli powder; 1 tsp freshly ground black pepper; ½ tsp ground coriander; ½ tsp ground turmeric; ½ tsp ground cinnamon; 1 tsp ground cumin; 1 tsp sea salt; low-calorie cooking spray; 4 onions, peeled and finely chopped; 4 garlic cloves, peeled and crushed; 35g piece of root ginger, peeled and finely chopped; 75ml cider vinegar; 1 × 400g tin chopped tomatoes; 400ml chicken stock; (2 chicken stock pots dissolved in; 400ml boiling water); 1 tbsp brown granulated sweetener; 2 tbsp tomato puree; 8 cardamom pods; 500g diced chicken thighs

5 steps

Prep:15minCook:1h

Updated at: Wed, 16 Aug 2023 21:10:52 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories434 kcal (22%)

Total Fat25.1 g (36%)

Carbs28.3 g (11%)

Sugars10.5 g (12%)

Protein26.7 g (53%)

Sodium1886.8 mg (94%)

Fiber3.8 g (13%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

In a small bowl, mix together the chilli powder, pepper, coriander, turmeric, cinnamon, cumin and salt.

Step 2

Place the chicken on a plate and coat with the spice mix on all sides. Cover with cling film and place in the fridge to marinate for 2 hours.

Step 3

Spray a large, deep frying pan with low-calorie cooking spray and place over a medium heat. Add the onions and fry, stirring regularly, for 10-15 minutes or until softened and golden brown. Add the garlic, ginger and chicken and fry for 5-10 minutes to seal the chicken. Add the vinegar, tomatoes, chicken stock, brown sweetener, tomato puree and cardamom pods and stir well.

Step 4

Simmer, uncovered, for 35 minutes, until the chicken is cooked and the sauce has reduced and thickened slightly.

Step 5

Remove the cardamom pods before serving.