Chicken Vindaloo

Ingredients and Weight:

• 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 inch piece of ginger, peeled and minced
• 2 tablespoons Indian curry powder
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon red chili powder (adjust to taste)
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/2 cup water
• 1/4 cup plain yogurt
• 1 tablespoon cornstarch
• 2 tablespoons chopped fresh cilantro leaves

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Moderate)

Preparation Method Steps:

1. Season the chicken cubes with salt and pepper.
2. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides. Remove from the pan and set aside.
3. Add the onion, garlic, and ginger to the skillet. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
4. Stir in the curry powder, cumin, coriander, turmeric, and red chili powder. Cook for 1 minute, or until fragrant.
5. Add the tomatoes and water. Bring to a simmer and cook for 10 minutes, or until the tomatoes have softened.
6. Return the chicken to the skillet. Bring to a simmer and cook for 5 minutes, or until the chicken is cooked through.
7. In a small bowl, whisk together the yogurt and cornstarch. Temper the yogurt mixture by whisking in a little of the hot sauce. Then, pour the yogurt mixture into the skillet and stir to combine.
8. Simmer for 5 minutes, or until the sauce has thickened to your desired consistency.
9. Stir in the cilantro leaves. Serve over cooked basmati rice or naan bread.

Nutritional Information (per serving):

• Calories: 350
• Fat: 10 grams
• Saturated Fat: 3 grams
• Cholesterol: 70 milligrams
• Sodium: 550 milligrams
• Carbohydrates: 40 grams
• Fiber: 5 grams
• Protein: 25 grams

Dish Characteristics:

• Tender and flavorful chicken
• Aromatic and slightly spicy sauce
• Rich and creamy, with a hint of tanginess
• Perfect for a special occasion or a weeknight meal

User Comments:

• "This was the best Chicken Vindaloo I've ever had! The sauce was perfect - not too spicy, but still had a great kick."
• "I loved the creamy texture of the sauce. It went so well with the tender chicken and fluffy rice."
• "This dish is a great way to introduce American diners to the wonderful flavors of Indian cuisine."

Special Precautions and Tips:

• If you can't find Indian curry powder, you can substitute a blend of turmeric, cumin, coriander, and red chili powder.
• Be sure to adjust the amount of red chili powder to your desired spice level.
• If the sauce is too thick, add a little more water. If it's too thin, add a little more cornstarch mixed with water.
• Serve with a side of raita (cucumber-yogurt salad) to balance the spice.