Chicken vindaloo
4
Points®
Total Time
1 hr
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
Vindaloo is known to be a fiery Indian dish, redolent with complex spices and vinegar tang underneath the heat. If you seed the serrano pepper, you’ll end up with a medium-spicy dish. For a mild dish, seed the serrano and reduce the amount of cayenne pepper to ¼ teaspoon. To go all in on the heat, leave the seeds in the serrano and use the full amount of cayenne pepper. If the finished dish ends up a little too spicy for you, serve with a cooling dollop of plain Greek yogurt.
Ingredients
Distilled white vinegar
¼ cup(s)
Paprika
1 tsp
Kosher salt
1 tsp, divided
Fresh ginger
1 tsp, peeled and grated
Ground coriander
½ tsp
Ground cumin
½ tsp
Cayenne pepper
½ tsp
Ground cinnamon
¼ tsp
Garlic
4 clove(s), grated
Uncooked boneless skinless chicken breast
1 pound(s), cut into bite-sized pieces
Canola oil
1 Tbsp
Uncooked onion
1 cup(s), chopped
Serrano chili pepper
1 item(s), seeded if desired and minced
Canned unsalted tomato paste
1 Tbsp
Cilantro
¼ cup(s), chopped
Cooked basmati rice
2 cup(s)
