Chicken Vindaloo
A hot spicy Indian style dish made with chicken.
Servings: 4
Calories: 506kcal
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-label]
Nutrition
Calories: 506kcal | Carbohydrates: 16g | Protein: 38g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Cholesterol: 183mg | Sodium: 2145mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1050IU | Vitamin C: 6.6mg | Calcium: 10mg | Iron: 3.2mg