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    You are in: Home / Indian / Chicken Vindaloo Balti Style Recipe
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    Chicken Vindaloo Balti Style

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on March 12, 2009

      Chef #61569 and I were together when we made this tasty dish. As she mentioned, we cut back on the heat (to cater for tamer tastebuds) and had to replace the curry leaves with bay leaves. I felt a little something was missing and am very keen to try this again when I can make it using proper curry leaves. That said, we thoroughly enjoyed our meal. Thanks for sharing so many fine recipes.

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    • on February 25, 2009

      We made this recipe with less heat and no curry leaves. Had to use bay leaves instead. I really liked the sharpness of vinegar taste to this curry which reminded me a bit of adobo but tastier. Thank you for posting this recipe Brian. I intend to try most of your Indian inspired recipes.

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    • on February 19, 2009

      Scrumptious and spicy (be careful with the chopped green chilis)...the combo of spices and malt vinegar flavor is so good. It wasn't quick for me. I had it cooking for about half an hour and the potato still wasn't done but the chicken was overdone. I wonder if I shouldn't have put all the liquids into the wok with the chicken. The Indian market was out of curry leaves so on their recommendation I used curry leaf powder, which is different than curry powder and gave this an authentic flavor.

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    • on November 18, 2007

      Brian I have tried a few of your recipes and this one is the best to date. Absolutely spot on! I used wine vinegar because I too live in Spain and its easier to get. I added 1/2 tsp more of coriander and cumin, you cant spoil it. I suspect a few mustard seeds might compliment this but might try next time. Many thanks.

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    • on April 24, 2007

      Finally a vindaloo recipe without cinnamon and it's spicy! Very similar to what I've had in the past. Exactly what I was looking for.

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    Nutritional Facts for Chicken Vindaloo Balti Style

    Serving Size: 1 (697 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 488.7
     
    Calories from Fat 110
    22%
    Total Fat 12.3 g
    18%
    Saturated Fat 2.4 g
    12%
    Cholesterol 96.4 mg
    32%
    Sodium 1287.5 mg
    53%
    Total Carbohydrate 51.8 g
    17%
    Dietary Fiber 9.3 g
    37%
    Sugars 8.3 g
    33%
    Protein 41.9 g
    83%

    The following items or measurements are not included:

    curry leaves

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