Chicken Vindaloo with Lemon Basmati Rice
ingredients
Chicken Vindaloo
3 Roma tomatoes, medium dice
1 onion, medium dice
1 teaspoon vinegar
1 clove garlic, minced
1 teaspoon ginger, minced
3 tablespoons tomato past
1 teaspoon Garam Masala
1 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne
2 potatoes, peeled and cut
2 cups chicken stock
1/2 pound green beans, 1-2" segments
1 pound boneless, skinless chicken thighs, chopped
salt and pepper
Lemon Basmati Rice
1 1/2 cups Basmati rice
zest of 1 lemon
3 Roma tomatoes, medium dice
1 onion, medium dice
1 teaspoon vinegar
1 clove garlic, minced
1 teaspoon ginger, minced
3 tablespoons tomato past
1 teaspoon Garam Masala
1 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne
2 potatoes, peeled and cut
2 cups chicken stock
1/2 pound green beans, 1-2" segments
1 pound boneless, skinless chicken thighs, chopped
salt and pepper
Lemon Basmati Rice
1 1/2 cups Basmati rice
zest of 1 lemon
directions
Heat pan. Add about 2 ounces olive oil. Season the chicken with salt and pepper and add to the pan. Brown on all sides. Add the onions, garlic, and ginger. Saute for 3 minutes. Add the tomato past. Turn down to medium and cook for 3 minutes. Add the remaining ingredients. Bring to a a simmer and cook for 30 minutes and season with salt and pepper.
For the rice: Bring 8 cups of water to a boil and add 1 teaspoon of salt. Add the rice to the pot and cook for 15 minutes. Strain the rice, mix in the lemon zest, and serve.
For the rice: Bring 8 cups of water to a boil and add 1 teaspoon of salt. Add the rice to the pot and cook for 15 minutes. Strain the rice, mix in the lemon zest, and serve.