Chicken Vindaloo

I do not keep track of calories as much as I look at ingredients. Nonetheless, I thought it was worth mentioning you can have a very satisfying, healthy meal for less than 360 calories per serving. And it's a quick one-pot meal.

When hubby and I go to an Indian restaurant, he prefers to get the chicken vindaloo. It was a dish recommended to him by an Indian colleague years ago. Vindaloo (like many other Indian dishes) is an aromatic, spicy curry.

Indian curry is totally different, for example from curry made in Thailand. As most of you know Thai food is our favorite ethnic food. In Thailand, curries are marked by the inclusion of lime, lemongrass, ginger and coconut milk. In India, curry is characterized by rich sauces laden with spices, and made with cream or ghee (clarified butter).

I'm a big fan of curry not only for it's exotic flavor where my taste buds are concerned, and the fact it smells like the holidays when I make it, but it gives your health a big boost with all it's "spicy benefits."

Curry spice blend gets its brilliant orange hue from turmeric, an aromatic spice that was highly regarded in ancient India as a panacea (cure all) against most ills that is not only powerful but very safe. Current research shows that this potent healing spice contains curcumin, a compound that protects against inflammation, cancer and heart disease.

Vindaloo is originally a Portuguese dish made with pork and not as spicy. However, it has become progressively spicier over the years, evolving into something more fiery common today. Intimidating at first with its often-exhaustive list of spices, this version uses chicken instead of pork, for a lighter, healthier touch.

If you're not fond of curries or the turmeric herb, from time -to-time I also like to supplement with Turmericforce, "the world's first and only supercritical full-spectrum turmeric extract" from New Chapter.

Serves: 4

Ingredients:

1 tsp turmeric

1/2 tsp ground cardamom

1/2 tsp ground cinnamon

1/2 tsp ground coriander

1/2 tsp ground cloves

1/2 tsp cumin

1/2 tsp paprika

1/4 tsp cayenne pepper or to taste

2 Tbs olive oil

2 cups chopped yellow onions

3 medium cloves garlic, minced

1 Tbs grated gingerroot

1 lb. boneless, skinless chicken thighs, cut into 1 1/2-inch pieces

2 large Yukon gold potatoes, cut into 1/2-inch pieces

1 14.5-oz can chopped tomatoes, drained

1 1/2 cups chicken broth

2 Tbs wine vinegar

1 Tbs tomato paste

1 bay leaf

Instructions:

1. Heat large saucepan over medium-low; add turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne, and gently dry-roast 2 minutes, stirring constantly.

2. Add oil, and stir to mix. Add onions, garlic, and ginger, stir to coat, and cook 3 minutes.

3. Stir in chicken, potatoes, tomatoes, broth, vinegar, tomato paste, and bay leaf. Bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, 12 to 14 minutes.

4. Remove cover, and cook 5 minutes more. Season to taste with salt and pepper, add more cayenne if desired.

5. Divide vindaloo among four bowls, and serve with roti (Indian flat bread), if desired.

Recipe, Courtesy Better Nutrition, October 2009