Chicken Vindaloo

Photo by Rita Maas

Ingredients

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

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

- 1 teaspoon tomato paste
- 1 1/2 pounds russet potatoes
- 1 1/2 cups low-salt chicken broth or water
- 2 tablespoons vegetable oil
- +11 other ingredients
Chicken Vindaloo
- 1/4 teaspoon dried crushed red pepper
- 2 teaspoons ground cumin
- 2 tablespoons yellow mustard seeds
- 1/2 cup fresh cilantro
- 1 cinnamon stick
- +9 other ingredients
Chicken Vindaloo
- 1 1 1/2-inch piece fresh ginger
- 1 large canned chipotle chili in adobo sauce
- 2 large red bell peppers
- 4 teaspoons chili powder
- Rice
- +8 other ingredients