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Chicken Vindaloo

Rita Maas
Yield serves 4 (serving size: 3/4 cup chicken and 1 cup rice)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.