HCG Phase 2 - Chicken Vindaloo with Miracle Rice or Cauliflower

Chicken Vindaloo with Cauliflower

Chicken Vindaloo with Miracle Rice

While packed with flavor, Vindaloo is one of the hottest dishes you can order at an Indian food restaurant. If you don't like heat then you will not like this dish. If you do, then you may have found heaven.

CHICKEN VINDALOO with Miracle Noodle Rice or Cauliflower

Ingredients:

400 grams boneless skinless chicken breast cubed
1 TBS chili powder or 6 dried hot chilis ground
1 TBS paprika
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp black pepper
2 tsp garam masala
1/2 tsp tumeric
10 garlic cloves
1 TBS chopped fresh ginger
4 TBS cider vinegar
1 shallot diced
4 cloves garlic chopped
2 celery stalks diced
1 Jalapeno diced (you may not need this)
1/2 cup tomato puree
1 cup beef or chicken broth
2 TBS cider vinegar
2 TBS chopped cilantro
Kosher Salt.


Directions:

This can be done with 1TBS red or yellow curry powder and 1 TBS paprika to substitute all the other dried ingredients.

1 TBS chili powder or 6 dried hot chilis ground
1 TBS paprika
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp black pepper
2 tsp garam masala
1/2 tsp tumeric

10 garlic cloves
1 TBS chopped fresh ginger
4 TBS cider vinegar

Put the garlic, ginger, and vinegar in a food processor and puree until the garlic is not too chunky anymore. Add the dry ingredients and pulse to make the curry paste.

1 shallot diced
4 cloves garlic chopped
2 celery stalks diced
1 Jalapeno diced (you may not need this)
1/2 cup tomato puree
1 cup beef or chicken broth
2 TBS cider vinegar
2 TBS chopped cilantro
Kosher Salt.

Use 1 TBS of curry paste and coat the chicken cubes, cover and refrigerate for 1 hour at least overnight is best.

In hot sauté pan, hit it with the Misto Atomizer and sear off the meat cubes and put them into 2 qt pot.

Sate the shallots and the garlic and celery with a little more misto and a splash of water here and there to keep things from burning.

Add 1TBS of curry paste and brown then add tomato puree and mix well.

Deglaze with beef broth and pour over chicken cubes in the pot. Add the vinegar and jalapenos(if desired), bring pot to a boil stirring often, reduce heat to simmer and cook 20 minutes until sauce has reduced and thickened.

Serve with Miracle Noodle Rice or Steamed Cauliflower. Season with fresh Cilantro.

Serving Size: makes enough sauce for 4 servings

Chicken Vindaloo Nutritional Facts

Calories per serving of HCG Phase 2 - Chicken Vindaloo

110 calories of Chicken Breast, no skin, (100 grams)

16 calories of contadina tomato puree, (0.13 cup)

11 calories of Garlic, (2.50 cloves)

6 calories of Chili powder, (0.25 tbsp)

5 calories of Paprika, (0.25 tbsp)

4 calories of Garlic, (1 cloves)

4 calories of Shallots, (0.50 tbsp chopped)

3 calories of Celery, raw, (0.50 stalk, medium (7-1/2" - 8" long))

3 calories of Garam Masala, (0.50 tsp)

2 calories of Chicken Broth, (0.25 cup (8 fl oz))

1 calories of Cider Vinegar, (0.50 tbsp)

1 calories of Jalapeno Peppers, (0.25 pepper)

1 calories of Cinnamon, ground, (0.13 tsp)

0 calories of Cloves, ground, (0.06 tsp)

0 calories of Pepper, black, (0.06 tsp)

0 calories of Cilantro, raw, (0.50 tbsp)

0 calories of ground tumeric, (0.13 tsp)