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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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