Chicken Vindaloo

Rita Maas
A vindaloo is a specialty dish of central and southwestern coastal India and is a fiery version of a curry dish. Serve over rice to tame the heat.
serves 4 (serving size: 3/4 cup chicken and 1 cup rice)


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1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
2 tablespoons minced fresh ginger
1/4 cup rice vinegar
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground cardamom
2 teaspoons chili paste with garlic
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
6 garlic cloves, minced
1 tablespoon canola oil
1 cup diced onion
1 diced red bell pepper
1 diced yellow bell pepper
1/2 cup fat-free, less-sodium chicken broth
3/4 teaspoon salt
1 tablespoon cornstarch
2 tablespoons water
1/4 cup chopped cilantro
4 cups cooked brown rice


Combine first 10 ingredients (through garlic) in a zip-top plastic bag. Marinate in refrigerator at least 4 hours, turning occasionally.

Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes. Add chicken mixture and bell peppers; sauté 5 minutes or until chicken is thoroughly browned on all sides. Add broth and salt; simmer, uncovered, 15 minutes or until chicken is done. Combine cornstarch and water in a small bowl; stir well. Add cornstarch mixture to chicken mixture; simmer 2 minutes or until sauce thickens. Stir in cilantro. Serve over rice.

Created date

October 2003

Nutritional Information

Calories 462
Caloriesfromfat 20 %
Fat 10.4 g
Satfat 1.8 g
Monofat 4.1 g
Polyfat 2.9 g
Protein 29.8 g
Carbohydrate 61.9 g
Fiber 6.9 g
Cholesterol 94 mg
Iron 3.1 mg
Sodium 718 mg
Calcium 77 mg