Chicken Vindaloo

Name: Chicken Vindaloo
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 Tbsp canola oil; 2 teaspoons chili paste with garlic; 59 milliliters chopped cilantro; 946 milliliters cooked brown rice; 1 Tbsp cornstarch; 118 milliliters fat-free, less-sodium chicken broth; 2 Tbsps minced fresh ginger; 6 garlic cloves, minced; 1 teaspoon ground cardamom; 0 teaspoons ground cinnamon; 0 teaspoons ground cloves; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 237 milliliters diced onion; 1 diced red bell pepper; 59 milliliters rice vinegar; 1 teaspoons salt; 454 grams boneless, skinless chicken thighs, cut into 1-inch cubes; 2 Tbsps water; 1 diced yellow bell pepper

You can never have too many main course recipes, so give Chicken Vindaloo a try. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 447 calories, 28g of protein, and 10g of fat. This recipe is typical of Indian cuisine. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 45 minutes. A mixture of onion, rice vinegar, ground coriander, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Combine first 10 ingredients (through garlic) in a zip-top plastic bag. Marinate in refrigerator at least 4 hours, turning occasionally.

Ingredients you will need

Garlic

Equipment you will use

Ziploc Bags

Heat oil in a large skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add onion; saut 4 minutes.

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Onion

Add chicken mixture and bell peppers; saut 5 minutes or until chicken is thoroughly browned on all sides.

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Bell Pepper

Whole Chicken

Add broth and salt; simmer, uncovered, 15 minutes or until chicken is done.

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Whole Chicken

Broth

Salt

Combine cornstarch and water in a small bowl; stir well.

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Corn Starch

Water

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Bowl

Add cornstarch mixture to chicken mixture; simmer 2 minutes or until sauce thickens. Stir in cilantro.

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Corn Starch

Cilantro

Whole Chicken

Sauce

Serve over rice.

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Rice

Equipment

Ziploc Bags

Frying Pan

Bowl

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Leo Steen Saini Vineyard Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.