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

Need a gluten free and dairy free main course? Chicken Vindaloo could be a super recipe to try. This recipe makes 4 servings with 447 calories, 28g of protein, and 10g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of ground cinnamon, water, chicken thighs, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the ground cloves you could follow this main course with the Pumpkin Bread as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

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.

Ingredients you will need

Rice

Equipment

Ziploc Bags

Frying Pan

Bowl

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Nigl Freiheit Gruner Veltliner with a 4.7 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Nigl Freiheit Gruner Veltliner

#48 Wine Spectator Top 100 of 2018Charming nose, aromas of yellow apples, fine fruity character, slightly viscous, vivid and nicely integrated acidity, goes down well, piquant and spicy mineral tones in the finish.