Chicken Vindaloo Recipe

2      Reviews by:    Bobbie    Chicken Vindaloo Recipe uses vinegar, paprika, ginger, coriander, cumin, cayenne pepper, cinnamon, garlic, chicken breast, onion, chili pepper, tomato past, cilantro, and basmati rice in cooking this tasty chicken vindaloo recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Indian    Servings:4 Nutrition facts:440 calories26.5 grams fat Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   25 Minutes Total Time:   1 Hour

INGREDIENTS

• 1/4 cup white vinegar
• 1 tsp paprika
• 1 tsp kosher salt, divided
• 1 tsp fresh ginger, peeled and grated
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/4 tsp ground cinnamon
• 4 cloves garlic, grated
• 1 lb. chicken breast, skinless, boneless cut into bite-sized pieces
• 1 tbsp canola oil
• 1 cup onion, chopped
• 1 serrano chili pepper, seeded if desired and minced
• 1 tbsp canned unsalted tomato paste
• 1/4 cup cilantro, chopped
• 2 cups cooked basmati rice

DIRECTIONS

• In a medium bowl, whisk the vinegar, paprika, 1/2 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.
• 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 1/2 cup water and remaining 1/2 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.
• Serving size: 1/2 cup rice and about 2/3 cup chicken mixture.

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