Chicken Vindaloo

Photo by Rita Maas

Ingredients

1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
2 tablespoons minced fresh ginger
¼ cup rice vinegar
¼ cup chopped cilantro
¼ teaspoon ground cinnamon
2 teaspoons chili paste with garlic
4 cups cooked brown rice
+ 13 more ingredients
- ¾ teaspoon salt
- 6 garlic cloves, minced
- 1 tablespoon canola oil
- 1 cup diced onion
- ¹/₈ teaspoon ground cloves
- 2 tablespoons water
- 1 diced red bell pepper
- 1 diced yellow bell pepper
- ½ cup fat-free, less-sodium chicken broth
- 1 tablespoon cornstarch
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground cardamom

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 thoroug...

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Comments

Variations on Chicken Vindaloo

- 2 tablespoons vegetable oil
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon ground turmeric
- +10 other ingredients
Chicken Vindaloo
- 2 pounds skinless boneless chicken thighs
- 1 cinnamon stick
- 4 tablespoons olive oil
- 3 tablespoons fresh ginger
- 1/3 cup white wine vinegar
- +9 other ingredients
Chicken Vindaloo
- 2/3 cup white wine vinegar
- Rice
- 2 large red bell peppers
- 1 1 1/2-inch piece fresh ginger
- fresh cilantro
- 8 large garlic cloves
- +7 other ingredients