Ministry of Curry · by Archana Mundhe★ 4.8 (25)
Chicken Vindaloo Recipe
NUTRITION · PER SERVING50M COOK
CAL 17%·PRO 72%
CARBS 18G21% OF CAL
3G FIBER3G SUGAR12G OTHER
FAT 13G34% OF CAL
6G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, aromatic Indian curry with chicken breast, potatoes, and warm spices balanced by vinegar and tamarind. Complex and balanced heat from Kashmiri chilies, served with rice or bread.
mainindiancurrychicken🥘 pressure cookergluten free
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 tablespoons white wine vinegar
- 2 to 4 tablespoons vindaloo spice blend
- 1 tablespoon ginger (grated)
- 2 tablespoons garlic (minced)
- 2 teaspoons kosher salt
- 2 pounds boneless chicken breasts (cut into 2 inch pieces, pat dry (Start with marinating the chicken))
- 4 tablespoons ghee
- 1 teaspoon mustard seeds
- 1 large onion (finely diced)
- 1 teaspoon kosher salt
- ¼ cup water
- 1 large yellow potato peeled and cubed into 2 inch pieces
- ¼ teaspoon turmeric
- 2 tablespoons Kashmiri red chili powder (or to taste)
- 1 tablespoon brown sugar
- 1 tablespoon tamarind paste
- ½ cup chopped cilantro for garnish
At a glance
PER SERVING · TIME 50M
CAL 17%·PRO 72%
CARBS 18G21% OF CAL
3G FIBER3G SUGAR12G OTHER
FAT 13G34% OF CAL
6G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 1015mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 876mg
- Calcium
- 26mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1015MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.