1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (182g) Recipe makes 3 servings The following items or measurements are not included below: 1 cup tomato sauce |
||
| Calories 287 | ||
| Calories from Fat 112 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.5g | 19% | |
| Saturated Fat 1.8g | 9% | |
| Monounsaturated Fat 8.1g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 512mg | 21% | |
| Potassium 734mg | 20% | |
| Total Carbohydrate 13.4g | 4% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 4.9g | ||
| Protein 30.4g | 60% | |
Parmigiano and Herb Chicken Breast Tenders
Sauteed Chicken Breasts Stuffed with Cheese and Ham
Balsamic Glazed Chicken Breast
Southwestern Bbq Chicken Breast
From: Larry Spaghetti
On Nov 14, 2009
I thought this recipe was great and super easy, but don't forget to add some salt!!!
From: Chef #692025
On Oct 27, 2009
I have made other Vindaloo recipes and this is by far the easiest. The taste is excellent however I added the brown sugar as people suggested, and found it a bit sweet. Next time I will try it without the brown sugar. Thank you so much.
From: Replicator
On Apr 29, 2002
By Indian cooking standards, this recipe delivers an authentic taste. Both myself and my Indian wife were quite pleased with the results, although by personal preference I'd recommend a couple of changes: cut down the vinegar, add a little brown sugar, and add some salt. This one's a winner in our household!
From: Charishma Ramchandani
On Oct 5, 2002
I could give you 500 stars for this, Najwa! I got around to making this this afteroon in a skillet on my stove top. I used a 1kg 400 gm chicken(cut into pieces), 1 1/2 tbsps. vinegar, 4 tbsps. brown sugar, 6 cloves garlic, 3/4 tbsps. + 3/4 tbsps. curry powder, 2 tbsps. cumin seeds(powdered), 1/2 tsp. green cardamoms(powdered), 1/2 tsp. red chilli powder, 1/2 tsp. cloves(ground), 2 tbsps. mustard seeds, 2 tbsps. oil, 1 cup Heinz Tomato Ketchup, 1 cup water, 2 cinnamon sticks, 2 medium onions(chopped)and corriander leaves for garnishing. How I made my chicken: I heated oil in the skillet. Then, I tossed in the onions and stir-fried them till brown in colour. Then, I added the freshly prepared paste and brown sugar(I didn't use oil to make the paste as I'd already used it to stir-fry the onions; hence, leaving aside oil, I used all the other ingredients as mentioned in your recipe to make paste) and stir-fried it for 8-10 minutes on low-medium flame. Next, I added in the chicken pieces and mixed them well with the paste-onion mixture. Then, I added the tomato ketchup, salt and water. I mixed this all well into the gravy and a beautiful red colour emerged that was so tempting, it made me want to turn into a non-vegetarian! I covered the skillet after mixing in the pieces into the gravy mixture and allowed it to cook on low-medium flame for 40-45 minutes until the chicken was tender and ready to be served. I garnished it with cilantro and served it to my mom and brother with hot white Basmati rice. My brother did full justice to this dish. He had some with white rice, some with rotis and some with bread! My mom enjoyed it thoroughly too with rice and rotis. I'm sure I'll be repeating this very soon! This is a definite keeper recipe! Thank YOU AND YOUR DEAR SISTER, SOOOOOO MUCH, for sharing it!! The quantity of chicken I used made about 4 servings.
Showing 1-3 of 15 collections
Explore AllSister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
© 2009 Scripps Networks, Inc. All rights reserved