This vindaloo is a little different then what you would find at most Indian restaurants. I wanted a leaner, lower carb vindaloo and here’s my version of a yummy clean eating chicken vindaloo. If you don’t like spicy food just cut back on the cayenne.
Ingredients
1/4 cup Vinegar
2 pieces Garlic, minced
1 tsp Ginger root
1 tbsp Turmeric, ground
2 tsps Dried Mustard
1 1/2 tsps Cumin seed
1 tsp Coriander seed
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Cayenne pepper
1/2 tsp Cardamom, ground
1/2 tsp Cinnamon, ground
1/2 tsp Cloves, ground
20 ounces Chicken breast meat, diced
1 tbsp Olive oil
1/2 cup Onions, raw, chopped
1 cup Chicken broth
1/2 cup Cilantro, chopped
Instructions
Prepare marinade by combining vinegar, garlic, ginger, turmeric, mustard, cumin, coriander, salt, pepper, cayenne, cardamom, cinnamon & cloves in a resealable plastic bag and blend well. Add the chicken, coat well, seal the bag and refrigerate for several hours.
Heat a large skillet over medium heat for 2 minutes. Add olive oil and onion, saute for 4 minutes. Add chicken and marinade and saute over medium heat for 5 minutes. Stir frequently. Add the chicken broth and cilantro and bring to a boil. Cover and simmer on low heat for 30-50 minutes.
Serve over rice.
Serves: 4
Enjoy!! If you try this recipe and like please comment below and share with your friends and family! Thank you!
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