Saturday, January 14, 2006
Point Count: Chicken Vindaloo
Adapted from Epicurious.com
1/3 cup white wine vinegar - 0 pt.
6 large garlic cloves, peeled - 0 pt.
3 tablespoons chopped fresh ginger - 0 pt.
1 1/2 tablespoons curry powder - 0 pt.
2 teaspoons ground cumin - 0 pt.
3/4 teaspoon ground cardamom - 0 pt.
1/4 teaspoon ground cloves - 0 pt.
1/4 teaspoon (generous) dried crushed red pepper - 0 pt.
2 tablespoons yellow mustard seeds - 0 pt.
1 pound skinless boneless chicken thighs (about 10), cut into 1-to 1
1/2-inch pieces - 12 pt.
2 tablespoons olive oil - 6 pt.
2 1/2 cups chopped onions - 0 pt.
1 14 1/2- to 16-ounce can diced tomatoes in juice - 0 pt.
1 cinnamon stick - 0 pt.
1/2 cup chopped fresh cilantro - 0 pt.
Place first 8 ingredients in blender. Add 1 tablespoon mustard seeds and blend until smooth. Transfer spice mixture to large bowl. Add chicken and 1 tablespoon oil and toss to coat well.
Heat remaining tablespoon oil in heavy large pot over medium-high heat. Add onions and sauté until golden, about 5 minutes. Add chicken mixture and stir 3 minutes to blend flavors. Add tomatoes with their juice and cinnamon stick; bring to boil. Reduce heat; cover and simmer until chicken is tender, stirring occasionally, about 30 minutes.
Season chicken mixture to taste with salt and pepper. Mix in remaining 1 tablespoon mustard seeds. Simmer uncovered until liquid is slightly thickened, about 8 minutes. Remove cinnamon stick. Stir in cilantro and serve.
Makes 4 Servings; 18 points total, so about 4.5 points per serving. We'd probably have it with rice, which is 4 points for a cup - so 8.5 points for a whole bunch of indian food. Yum.
ETA - this easily serves six, so I am lowering the point count to 3 per serving.
1/3 cup white wine vinegar - 0 pt.
6 large garlic cloves, peeled - 0 pt.
3 tablespoons chopped fresh ginger - 0 pt.
1 1/2 tablespoons curry powder - 0 pt.
2 teaspoons ground cumin - 0 pt.
3/4 teaspoon ground cardamom - 0 pt.
1/4 teaspoon ground cloves - 0 pt.
1/4 teaspoon (generous) dried crushed red pepper - 0 pt.
2 tablespoons yellow mustard seeds - 0 pt.
1 pound skinless boneless chicken thighs (about 10), cut into 1-to 1
1/2-inch pieces - 12 pt.
2 tablespoons olive oil - 6 pt.
2 1/2 cups chopped onions - 0 pt.
1 14 1/2- to 16-ounce can diced tomatoes in juice - 0 pt.
1 cinnamon stick - 0 pt.
1/2 cup chopped fresh cilantro - 0 pt.
Place first 8 ingredients in blender. Add 1 tablespoon mustard seeds and blend until smooth. Transfer spice mixture to large bowl. Add chicken and 1 tablespoon oil and toss to coat well.
Heat remaining tablespoon oil in heavy large pot over medium-high heat. Add onions and sauté until golden, about 5 minutes. Add chicken mixture and stir 3 minutes to blend flavors. Add tomatoes with their juice and cinnamon stick; bring to boil. Reduce heat; cover and simmer until chicken is tender, stirring occasionally, about 30 minutes.
Season chicken mixture to taste with salt and pepper. Mix in remaining 1 tablespoon mustard seeds. Simmer uncovered until liquid is slightly thickened, about 8 minutes. Remove cinnamon stick. Stir in cilantro and serve.
Makes 4 Servings; 18 points total, so about 4.5 points per serving. We'd probably have it with rice, which is 4 points for a cup - so 8.5 points for a whole bunch of indian food. Yum.
ETA - this easily serves six, so I am lowering the point count to 3 per serving.
