Chicken Vindaloo
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| Wed, 04-09-2008 - 3:48pm |
This is my new favorite recipe and is suitable for all phases. I kind of created it myself and it works great. Serve with Brown rice (Phase 2).
Boneless chicken (breasts or tenders)
1/4 c Plain ff yogurt
3 T chopped cilantro
Good handful of almonds (raw or roasted) ground to a course meal in a coffee grinder (but not too much or you get almond butter)
Splenda
2- 6 tsp Vindaloo paste (here is what I get at the supermarket http://www.salsasetc.com/catalog/c-346.html) This needs to be to taste since it is hot. I like it on the hotter side since it will mellow a bit after cooking.
Salt and peper to taste
Mix everything except chicken in a bowl. Add Vindaloo paste 1 tsp at a time until desired heat/taste. Add splenda a bit at a time until it is just a tad sweet (maybe 1/2 to 1 packet). Add salt and peper. Once you are happy, add chicken and let sit for a few minutes to marinate. Place on broiler pan or on foil lined baking sheet. Spread remaining marinade on top of pieces. The almonds keep the yogurt from just sliding off the top and add some nutrition and flavor.
Cook at 450 for 20-25 minutes until golden on top and chicken is cooked through.
Very very yummy.

Cathy,
My dirtly little secret is that I use chicken thighs which makes it out of this world (hey, I'm in phase 3 LOL!).
But, I think it will be just fine with white meat.
;-)
Please tell me how it turns out!
Frank hates chicken thighs.
Vindaloo is Phil VERY FAVORITE Indian dish!! I'll print this out and see if I can locate the paste soon!
Actually, if I remember correctly, I think Williams Sonoma may carry this.
My DH is the same way.
So I made this with chicken breasts last night and I am pleased to report that it came out just as good!!!