It’s Friday again, and I’ve taken the opportunity to reinvent yet another traditional Indian favorite. This vindaloo is far more aromatic than fiery, with high notes of cinnamon and clove. The chicken is steeped overnight in a marinade of white wine, garlic, ginger and spices, leaving the cooked meat tender, succulent and sublimely flavorful.
SODIUM CONTENT: 123.3 mg per serving
2.5 lbs. boneless, skinless chicken thighs (about 8), washed, dried and cut into bite-size pieces
1/2 c. white wine
3 T. white vinegar
3 T. vegetable oil
2 T. chopped garlic (4 large cloves)
1 1/2 T. minced fresh ginger (1 thumb-size piece, peeled)
2 T. dried cilantro
1 T. ground cumin
1 t. ground coriander
1/2 t. crushed red pepper flakes
1/2 t. freshly ground black pepper
1/2 t. ground allspice
1/2 t. ground cinnamon
1/4 t. ground cloves
2 T. vegetable oil
2 c. diced onion (1 med/large onion)
2 15-oz. cans no-salt-added whole tomatoes, diced, with liquid
6 c. cooked basmati (or other aromatic) rice
Place all of the marinade ingredients into a large zip-top bag, seal completely, and shake vigorously to combine. Unseal, add the chicken, reseal and invert several times to coat well. Refrigerate overnight.
The next day, heat the 2 T. oil in a large saute pan over medium-high. Add the diced onion and cook, stirring, 5 minutes. Reduce heat to medium, add contents of the chicken bag (chicken and marinade), along with the diced tomatoes and reserved liquid, and stir well. Simmer uncovered for 40-50 minutes, until chicken is cooked through and tender, and liquid has reduced to a nice sauce. Remove from heat. Spoon over cooked rice and garnish with additional cilantro if desired. Serve immediately.