Nutrition
≈ 400 kcal± 30% · per portion of about 307 g
- Protein36 g
- Fat23 g
- Carbohydrates7 g
- of which saturates
- 3.1 g
- of which sugars
- 6.9 g
- Fibre
- 6.5 g
- Salt
- 2.4 g
Vitamins and minerals, % of reference intake
- Vitamin E 42%
- Potassium 41%
- Zinc 33%
- Vitamin B12 31%
- Vitamin C 29%
- Iron 24%
- Magnesium 19%
- Folate 16%
- Vitamin B1 15%
Calculated from a standard recipe of this dish and food composition tables; the venue's recipe and portion may differ.
Sources: BLS 4.0, Max Rubner-Institut (CC BY 4.0); USDA FoodData Central
About the dish
A very hot curry made with chicken and a sharp chili-based paste.
- Cuisine
- Indian
- Origin
- Goa, Portugal influence
Typical ingredients
- chicken
- chili paste
- vinegar
- garlic
- ginger
- spices
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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Poulet Vindaloo: where else to eat it Back to the menu of La Rajasthani