Turkey Vindaloo

Last week I was able to make Turkey Vindaloo. It tasted just like Chicken Vindaloo that I used to have at my Dad’s old restaurant but with Turkey. Today I want to share the recipe with you but I wanted to adapted the recipe with make it a little healthy. Hope you enjoy. Happy reading.

Ingredients:

• 1 -3 1/2 lb chicken, quartered and skinned cut into 1 inch cube
• salt & freshly ground black pepper
• 2 tablespoons ginger powder
• 2 tablespoons distilled white vinegar
• 2 teaspoon ground coriander
• 2 teaspoons cumin powder
• 1 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 6 garlic cloves, peeled and minced
• 2 cups yellow onions, finely chopped
• 1 tablespoon canola oil
• 2 teaspoons yellow mustard seeds, ground
• 1 tablespoon turmeric
• 1 tablespoon paprika
• 1 1/2 teaspoons cayenne pepper
• 2 teaspoons lemon juice
• 1 teaspoon brown sugar
• 3/4 teaspoons salt
• 2 tablespoon water
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup chopped cilantro

Directions:

1. Combine first 10 ingredients (through garlic) in a zip-top plastic bag. Marinate in refrigerator at least 4 hours, turning occasionally.
2. Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes. Add chicken mixture and sauté 5 minutes or until chicken is thoroughly browned on all sides.
3. Remove the chicken and onion mixture to a 6-quart stove-top covered casserole.
4. Add to the casserole along with the  mustard seed,turmeric, cayenne, and paprika.
5. Sauté all for a few minutes and add all the remaining ingredients except for the garnishes.
6. Cover and simmer until the chicken is tender. about 45 minutes. Stir a few times during cooking; partially remove the lid during the last 10 minutes or so to thicken the sauce. Top with cilantro to garnish.

Please let me know how it turns out for you.