Ingredients
- 2 lb chicken thighs
- 1/2 large onion roughly chopped
- 1 1/2 tbsp garlic finely chopped
- 1 1/2 tbsp garam masala
- 3 tsp ground ginger
- 1 1/2 tbsp cider vinegar
- 2 tbsp Vegetable oil
- 1/2 cup tomato seeded and chopped
- 1/2 tbsp ground tumeric
- 1/2 tbsp cayenne pepper
- 1/2 tbsp paprika
- 1 ea bay leaf
- 1/2 ea cinnamon stick
- 1/4 cup chicken broth
- 1 tbsp Worcestershire Sauce
- 3 tsp Salt
- 3 tbsp Vegetable oil
- 8 oz Uncle Ben's Basmati Ready Rice
- 1 package Steamed Vegetables as desired
Instructions
Marinade
- Place onion, garlic, Garam Masala, ginger, and vinegar in a food processor and puree.
- Drizzle in oil and continue to puree until mixture thickens.
- Remove marinade to a large resealable plastic bag, add chicken and mix to coat. Refrigerate overnight.
Cooking
- Remove chicken from marinade, shaking excess into bag. Reserve marinade.
- Heat oil in skillet over medium heat till hot.
- Season Chicken with 2 tsp. salt and brown thighs about 10 minutes to a side. Remove and set aside.
- Add onions and brown. Deglaze with chicken stock.
- Add tomato, tumeric, cayenne, paprika, bay leaf, cinnamon stick, and Worcestershire sauce and saute about 30 seconds.
- Stir in reserved marinade, salt, remaining stock and bring to a boil. Add chicken and reduce heat to a simmer.
- Partially cover and simmer for about an hour. The chicken is done when fork tender.
- Serve over Basmati rice scooping some of the pan sauce on top.
Notes
Nutrition Information
Nutrition Facts
Chicken Vindaloo
Amount Per Serving
Calories 506
Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 7g44%
Polyunsaturated Fat 9g
Monounsaturated Fat 6g
Cholesterol 183mg61%
Sodium 2145mg93%
Potassium 153mg4%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 2g2%
Protein 38g76%
Vitamin A 1050IU21%
Vitamin C 6.6mg8%
Calcium 10mg1%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.