serves 4 (serving size: 3/4 cup chicken and 1 cup rice)
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
How to Make It
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.
Horrible recipe. This is not vindaloo. Vindaloo is supposed to be spicy, not sweet. Don't use the rice vinegar, use red wine instead. Also, use less. The recipe is horribly overwhelmed by the amount of vinegar, and rice vinegar is sweet, making this some odd type of sweet and tangy thing, instead of vindaloo. It's 12 hours later, and I still can't get the taste out of my mouth. I will never make this again.
We loved it! We did tweak the recipe a bit (removing red bell pepper; using basmati rice instead of brown rice) but that's IT. The sauce was great, tangy, flavorful and the recipe as a whole was filling. I would definitely make it again.
This was delicious. I did make a few changes. I added about 1/4 tsp of ground mustard and 1/2 tsp of smoked paprika to the spice mix. I also doubled the spice mix and used half to marinate the chicken in. I used a full cup of chicken stock (I always find that the recipes don't have enough sauce) and added the other half of the spice mix to that. Also when it came time to add the chicken stock I also threw in an undrained can of fire roasted diced tomatoes. Doubled the cornstarch and water slurry and served with a homemade raita and some garlic naan. This was amazing! No more unhealthy carry out for me. My DH and I were fighting over the leftovers.
My husband, three girls (ages 9,7, and 6,) and I love this recipe. We like to make it with Naan, and it is great! My oldest and I fight over the leftovers. We like it spicy, and the girls still don't complain.
Rave reviews all around (five adults). Only complaint... I didn't double the recipe; there were NO second helpings. I was surprised to learn that you can buy boneless-skinless chicken thighs; real time-saver there! The only ingredient I forgot to buy was "chile paste with garlic", so I substituted half the amount of siracha and added a teaspoon of sugar. Heat level a 5 on 1-10 scale. I had Jasmine rice on hand, so used that. I followed the instructions to the letter with only the substitutions above. I wouldn't change a thing!
I made this for my Dad because he is going through chemo and the only food that has any flavor to him is Indian food. We all loved this dish, and it was pretty easy to make. Would definitely recommend! (I served Spicy Mulagtawnee -- also on My Recipes -- as an appetizer.)
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