Chicken Vindaloo

Chicken Vindaloo
Photo by Rita Maas

Ingredients

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

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...

View full recipe at My Recipes

Comments

Variations on Chicken Vindaloo

  • Chicken Vindaloo
    • 1/2 teaspoon paprika
    • 1 1/2 cups low-salt chicken broth or water
    • 1 1/2 pounds russet potatoes
    • 3 cups onions
    • 1 1/2 cups tomatoes
    • +10 other ingredients
  • Chicken Vindaloo
    • 1 14 1/2- to 16-ounce can diced tomatoes in juice
    • 2 1/2 cups onions
    • 1/2 cup fresh cilantro
    • 1 1/2 tablespoons curry powder
    • +10 other ingredients
  • Chicken Vindaloo
    • 2 large onions
    • 1 1/2 pounds skinless boneless chicken thighs, well trimmed, cut into 1 1/2-inch pieces
    • 1 teaspoon ground cinnamon
    • +10 other ingredients


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