k-scott-allen-chicken-vindaloo

rdprofileurl: https://rd.microsoft.com/en-us/scott-allen
title: Low Carb Chicken Vindaloo
category: main courses
shortdescription: A spicy, slow-cooked vindaloo
ingredients:

Spice Mix
- 1 teaspoon ground turmeric 
- 1/2 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves 
- 1 teaspoon ground cumin 
- 1/2 teaspoon paprika 
- 1/2 teaspoon cayenne pepper, or more (or less) to taste

Main
- 1 medium chopped onion
- 6 cloves garlic (minced) 
- 1 tablespoon ginger root (grated)
- 1 can tomato paste (6 ounce)
- 1 pound of skinless, boneless chicken tenderloins (cubed)
- 2 cans diced tomatoes (14.5 ounce)
- 16 ounces chicken broth
- 2 tablespoons red or white wine vinegar
- 1 bay leaf
- salt and black pepper to taste 

directions:

- Put the dry spice mix into a large pan over medium heat to toast the spices. Stir constantly to avoid burning 
for about 2 minutes, or until the spices are fragrant and filling the kitchen with aroma. 

- Add some olive oil to the pan, along with the onions, garlic, and ginger. Increase heat to medium and 
cook for about 5 minutes until the vegatables are soft. 

- Add the chicken broth and stir in the tomato paste to smooth it out. Add in the chicken, 
tomatoes, vinegar, bay leaf, and salt / pepper to taste. Raise the temperature to high until a boil happens, 
then drop heat to low and let the dish cook and reduce for about an hour. 

imageurl: images/sallen-chicken-vindaloo.jpg