Chicken Vindaloo

Website credited with original recipe: www.myrecipes.com

Ingredients

YIELD 4 (serving size: 3/4 cup chicken and 1 cup rice)

Marinade for chicken

  • 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

Rest of Recipe

  • 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
  • 1 cups cooked brown rice

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.

    Nutrition Facts
    Servings 4.0
    calories 373
    Total Fat 13 g 20 %
    Saturated Fat 1 g 6 %
    Monounsaturated Fat 2 g
    Polyunsaturated Fat 1 g
    Trans Fat 1 g
    Cholesterol 64 mg 21 %
    Sodium 874 mg 36 %
    Potassium 373 mg 11 %
    Total Carbohydrate 46 g 15 %
    Dietary Fiber 4 g 14 %
    Sugars 11 g
    Protein 30 g 60 %
    Vitamin A 22 %
    Vitamin C 215 %
    Calcium 7 %
    Iron 10 %