Chicken Vindaloo
Serve over rice.

Serves 4

1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
2 tablespoons minced fresh ginger
1/4 cup rice vinegar
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground cardamom
2 teaspoons chili paste with garlic
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
6 garlic cloves, minced
1 tablespoon canola oil
1 cup diced onion
1 diced red bell pepper
1 diced yellow bell pepper
1/2 cup reduced sodium chicken broth
1/2 - 3/4 teaspoon salt
1 tablespoon cornstarch
2 tablespoons water
1/4 cup chopped cilantro
4 cups cooked rice (brown or basmatti)

Combine first 10 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, 15 minutes or until chicken is done. Combine cornstarch and water in a small bowl; stir well. Add cornstarch mixture to chicken mixture; simmer 2 minutes or until sauce thickens. Stir in cilantro. Serve over rice.

Per Serving: 406 Calories; 7g Fat (15.9% calories from fat); 1g Saturated Fat; 21g Protein; 64g Carbohydrate; 3g Dietary Fiber; 54mg Cholesterol; 545mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

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