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    You are in: Home / Recipes / Spicy Chicken Vindaloo Recipe
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    Spicy Chicken Vindaloo

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    By The Lake's Note:

    Spicy chicken vindaloo is a delicious Indian curry recipe that tastes amazing with naan, raita, or steamed basmati rice. It is spicy so make sure you have some yogurt or something on hand to take the heat away if you're not used to spicy foods.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.

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    Nutritional Facts for Spicy Chicken Vindaloo

    Serving Size: 1 (410 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 385.3
    Calories from Fat 177
    Total Fat 19.7 g
    Saturated Fat 4.6 g
    Cholesterol 78.9 mg
    Sodium 281.7 mg
    Total Carbohydrate 31.0 g
    Dietary Fiber 4.4 g
    Sugars 5.8 g
    Protein 21.1 g

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