Chicken Vindaloo

By Karen

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Photo Credit: Gourmet

 When James and I saw Ruth Reichl make Chicken Vindaloo a few months ago on Gourmet's Diary of a Foodie, we knew that this recipe was for us.  Simple to make, healthy to eat, and packed with flavor - this is exactly how we like to cook and eat. 

As a bonus, most of the required ingredients were already staples in our pantry - the only special ingredient we had to buy was Patak's brand Vindaloo Paste.  We were initially found ours at Mayuri, a local Indian grocery store, but have since discovered that it is also availible at many mainstream grocery stores in the "ethnic food" aisle and online.

Over the past few months, Chicken Vindaloo has become a regular part of our cooking repretoire.  Last night, James whipped up batch for us both to bring to work today - his over basmati rice and mine over baby spinach with a cucumber-yogurt dressing.  Delicious both ways!

Recipe for Chicken Vindaloo (adapted from Gourmet)

Ingredients:

• 1 cup plain greek yogurt
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh cilantro
• 1 tablespoons Patka's brand vindaloo paste
• 1 teaspoon salt
• 3/4 teaspoon pepper
• 6 boneless skinless chicken breasts cut into strips

Instructions:

1. Put oven rack in middle position and preheat oven to 500 degrees farenheit
2. Add water to fill bottom of brioler pan 1/3 full and line top of broiler pan with foil
3. Stir together all ingredients except chicken in a large bowl until combined well. Coat both sides of chicken well with yogurt mixture (use all of it), then transfer to broiler pan, arranging them in 1 layer.
4. Roast chicken until charred in some spots and cooked through, about 20 minutes

Notes:

• This would also be great with cubed chicken on skewers cooked over the grill.
• The original recipe called for skinless chicken legs, but used boneless skinless chicken breast instead to make the recipie healthier.