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I posted this under "Other" since various kinds of meat can be used. Also, I can't really tell you the nutritional info since it will vary with the types/amounts of meat and veggies used. But here it is:
CHICKEN (or whatever meat) VINDALOO
4 tsp. ground ginger
1 tsp. onion powder
1 tsp. garlic powder
3 tsp. turmeric
1 1/3 tsp. salt
3 tbsp. (= 9 tsp.) hot or Thai chili powder
1 1/3 tsp. granulated Splenda
1 ½ cubes (or 1 ½ tsp. granulated) chicken bouillon
4 tsp. cumin
½ tsp. cinnamon
1/8 tsp. cloves
2 chicken breasts, boneless & skinless (or equivalent amount of other meat)
5 tbsp. olive oil
½ cup thinly sliced onion
½ cup canned tomatoes
2 cups (approx.) chicken stock (or whatever stock matches the meat you used above)
2-3 cups cauliflower
other veggies, steamed (type and quantity depend on your tastes and what phase of Atkins you are in)
1. Make marinade by mixing together first 11 ingredients listed.
2. Rinse chicken under cold water. Pat dry and cut into bite-size pieces.
3. Mix chicken and marinade together, and marinate for at least one hour.
4. Heat a non-stick pot and add the oil. Saute the onions until soft and add the tomatoes. Fry this until a sauce-like mixture appears.
5. Add the chicken and cook until seared thoroughly. Add a few tablespoons of chicken stock. Stir-fry chicken and add some more stock. Stir-fry again and keep adding stock bit by bit until stock just covers the chicken.
6. Add cauliflower and simmer until it is soft and the sauce thickens. Add other veggies and simmer a few more minutes.
NOTES:
For my “other veggies” I just like to add broccoli.
The original recipe I tinkered with said to add 1/3 cup coconut milk in step 6. I omitted it because I have no idea what phase of Atkins that would be legal in.
The original recipe was to be served over rice. Obviously serving *anything* over rice is a no-no. What I've done in other recipes that are to be served over rice (or noodles, for that matter) is to increase the amount of meat in the recipe so the dish isn't as "saucy." This has worked well in my modifications of stroganoff and Chinese dishes, and it works for this vindaloo as well.
I thought this turned out really good, but next time I will make it hotter. But then again I do have the same taste for spicy food as Red Dwarf’s Dave Lister, so you may want to leave the recipe as is.
Hope you like this as much as I do!
CHICKEN (or whatever meat) VINDALOO
4 tsp. ground ginger
1 tsp. onion powder
1 tsp. garlic powder
3 tsp. turmeric
1 1/3 tsp. salt
3 tbsp. (= 9 tsp.) hot or Thai chili powder
1 1/3 tsp. granulated Splenda
1 ½ cubes (or 1 ½ tsp. granulated) chicken bouillon
4 tsp. cumin
½ tsp. cinnamon
1/8 tsp. cloves
2 chicken breasts, boneless & skinless (or equivalent amount of other meat)
5 tbsp. olive oil
½ cup thinly sliced onion
½ cup canned tomatoes
2 cups (approx.) chicken stock (or whatever stock matches the meat you used above)
2-3 cups cauliflower
other veggies, steamed (type and quantity depend on your tastes and what phase of Atkins you are in)
1. Make marinade by mixing together first 11 ingredients listed.
2. Rinse chicken under cold water. Pat dry and cut into bite-size pieces.
3. Mix chicken and marinade together, and marinate for at least one hour.
4. Heat a non-stick pot and add the oil. Saute the onions until soft and add the tomatoes. Fry this until a sauce-like mixture appears.
5. Add the chicken and cook until seared thoroughly. Add a few tablespoons of chicken stock. Stir-fry chicken and add some more stock. Stir-fry again and keep adding stock bit by bit until stock just covers the chicken.
6. Add cauliflower and simmer until it is soft and the sauce thickens. Add other veggies and simmer a few more minutes.
NOTES:
For my “other veggies” I just like to add broccoli.
The original recipe I tinkered with said to add 1/3 cup coconut milk in step 6. I omitted it because I have no idea what phase of Atkins that would be legal in.
The original recipe was to be served over rice. Obviously serving *anything* over rice is a no-no. What I've done in other recipes that are to be served over rice (or noodles, for that matter) is to increase the amount of meat in the recipe so the dish isn't as "saucy." This has worked well in my modifications of stroganoff and Chinese dishes, and it works for this vindaloo as well.
I thought this turned out really good, but next time I will make it hotter. But then again I do have the same taste for spicy food as Red Dwarf’s Dave Lister, so you may want to leave the recipe as is.
Hope you like this as much as I do!
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