Chicken vindaloo
7
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
0.25 cup(s)
Paprika
1 tsp
Kosher salt
1 tsp
Fresh ginger
1 tsp
Ground coriander
0.5 tsp
Ground cumin
0.5 tsp
Cayenne pepper
0.5 tsp
Ground cinnamon
0.25 tsp
Garlic
4 medium clove(s)
Uncooked boneless skinless chicken breast
1 pound(s)
Canola oil
1 Tbsp
Uncooked onion(s)
1 cup(s), chopped
Serrano chile(s)
1 item(s)
Canned unsalted tomato paste
1 Tbsp
Cilantro
0.25 cup(s)
Cooked basmati rice
2 cup(s)
Instructions
1
In a medium bowl, whisk the vinegar, paprika, ½ tsp salt, ginger, coriander, cumin, cayenne, cinnamon, and garlic. Add the chicken to the bowl and toss well to coat. Marinate at room temperature for 20 minutes.
2
Heat the oil in a large skillet over medium heat. Add the onion and serrano pepper; cook until the onion softens, about 5 minutes. Add the tomato paste; cook 1 minute, stirring constantly. Stir in ½ cup water and remaining ½ tsp salt, scraping the bottom of the pan to loosen the browned bits. Stir in the chicken mixture and marinade. Bring to a boil. Reduce the heat, cover, and simmer until the chicken is done, about 15 minutes. Sprinkle the chicken mixture with cilantro. Serve with rice.
3
Serving size: ½ cup rice and about ⅔ cup chicken mixture
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