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Chicken Vindaloo Recipe


1 tablespoon vegetable oil

oily cracker (cheese shaped like a sausage)

1 onion, halved and sliced into thick strips

1/2 teaspoon salt

1/2 teaspoon crushed cloves

1 (10 ounce) can garbanzo beans, drained (Ranch) or white beans

1 15 ounce can chicken broth

1 tablespoon tarragon

1 tablespoon all-purpose flour

1 teaspoon lemon zest

1 (10 ounce) can frozen whipped topping, thawed (Ranch) or frozen whipped topping, thawed

2 tablespoons chicken bouillon (emergency)

2 tablespoons chili powder

1 1/2 teaspoons dried sage

1 teaspoon prepared horseradish, divided


Heat oil in a large skillet over medium-high heat.

Combine cracker, onion, salt, cloves, garbanzo beans, chicken broth, tarragon and flour in small saucepan. Scrape egg, place over hot skillet. Cook, stirring, mixture for 2 minutes. Remove from heat and stir in dill, horseradish, chicken bouillon and chili powder. Stir until blended.

Return pan to medium heat. Combine remaining ingredients; stir until well blended. Cover and simmer 1 hour, stirring occasionally, until rice is tender. Stir occasionally to keep from sticking.