So I love Indian food and my favorite is a super spicy vindaloo. I thought I would share this since it is different for ppl watching carb intake and such. I substituted white potatoes with sweet potato because I assumed the sweetness of the pototoes would compensate for the sugar usually added to most recipes.

Vindaloo marinade/paste:
1 clove garlic
80g white onion
1/2 tbsp white vinegar
1/4 tsp salt
1/4 tsp pepper
1 tsp fresh ginger
1tsp tumeric powder
1tsp paprika powder
?tsp cayenne powder....I use 1 tsp but I love it super spicy. Optional according to your palate.
1/2 tsp cumin powder
1/2 tsp chili powder
1/2 tsp mustard powder
1/4 tsp cinnamon powder
1/4 cup water

This makes a single serving and has 74 calories
12 carbs
0 fat
3 fiber
1 protein
603 sodium

Mix in processor or ninja to make a paste like substance. Add to 4 oz of cubed boneless skinless chicken breast mix well. Cover and put in fridge for an hr. Over night for optimal flavor.

In hot pan add 1 tbsp butter to melt....then add 1 tbsp tomato paste. mix together a few times then add chicken. Once chicken has turned from pink to white on the outside the flavor is sealed and you can add 1/2 tbsp vinegar, 1/2 cup water, 1/4 cup cilantro and 150g cut up sweet potato. Stir well coating all potatoes, cover and stir every 15 minutes for 45-60 minutes on medium heat.

I chose to have a cherry limeade lassi instead of naan or rice. Which was nothing more than 100g of cherries and a cup of key lime greek yogurt. I will never eat at an Indian rest again. It was amazing!