Chicken Vindaloo

Chicken Vindaloo
Recipe adapted from a Cooking Light.com recipe
Makes 4 Servings

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 tbsp minced fresh ginger
1/4 cup rice vinegar
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground cardamom
2 tsp chili paste
1/4 tsp ground cinnamon
1 tbsp minced garlic, jarred
4 tsp canola oil
1 cup diced onion
1 yellow bell pepper, cut into strips
1/2 cup fat-free, less-sodium chicken broth
3/4 tsp salt
1 tbsp cornstarch
2 tbsp water
1/4 cup chopped cilantro
1 cup basmati rice (dry)

Combine first 9 ingredients (through garlic) in a zip-top plastic bag. Marinate in refrigerator at least 4 hours, turning occasionally. Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes. Add chicken mixture and bell peppers; sauté 5 minutes or until chicken is thoroughly browned on all sides. Add broth and salt; simmer, uncovered, 12-15 minutes. Combine cornstarch and water in a small bowl; stir well. Add cornstarch mixture to chicken mixture; simmer 2 minutes until sauce thickens. Stir in cilantro. Divide rice into 4 servings (each 140 grams). Divide chicken mixture and serve over rice.

Nutritional Information: 375 calories, 48 carbs, 7 fat grams and 31 protein grams.

Review: AMAZING. I mean it -that cardamom work was absolutely worth it and yes, I think it helped make the recipe. This dish has SO much flavor, and even tasted better second day, which we didn't think was possible. It's strong, not spicy, and really had a lot of focus on ginger, which I happen to love. I will absolutely make this again! And next time, i'll toss in some red pepper too (it called for it but I didn't have it so yellow it was!). I seriously can't believe the stats on this dish - it had enough flavor and 'soupiness' to where i'd easily assume it had at least double the calories and fat!

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