Monday, July 4, 2011

Recipe for Chicken Vindaloo

Time: 50 minutes
Yield: 4 servings

Ingredients:
  • 2 TBSP canola oil, divided
  • 2 cup chopped onion
  • 1 ½ lbs. skinless, boneless chicken thighs, trimmed of visible fat
  • 2 TBSP vindaloo spice mix (I used Penzy’s)
  • 3 TBSP water
  • 2 cups fresh green beans, chopped to bite size
  • 28 oz can crushed tomatoes
  • ¼ cup vinegar
  • 1 TBSP ground cinnamon (optional)
  • Salt and pepper
  • Dollop of plain non-fat Greek yogurt or sour cream (optional)



Method:
  • Season chicken and brown in 1 TBSP oil. Remove from pan.
  • Brown onion in remaining oil.
  • Mix vindaloo spice mix and water.
  • Add chicken, tomatoes, vinegar, cinnamon, green beans and spice paste to onions.
  • Simmer on medium for 30 minutes or until green beans are tender but still slightly crunchy.
  • Serve over brown basmati rice (with yogurt or sour cream if desired).