Heart-Healthy Chicken Vindaloo

Experience the bold flavors of 'Heart-Healthy Chicken Vindaloo,' a lighter twist on the classic Indian curry that doesn't compromise on taste. This recipe combines tender, lean chicken breast with a fragrant, spice-forward marinade featuring cumin, turmeric, and garam masala, offering layers of warming, aromatic depth. Cooked with olive oil, heart-smart onions, and minimal salt, this dish is perfect for those prioritizing cardiovascular health without sacrificing satisfaction. The tangy kick of vinegar enhances the slow-simmered sauce, while fresh cilantro provides the perfect herbal finish. Serve this vibrant curry with hearty brown rice or whole-grain bread for a wholesome, nutrient-packed meal that’s as nourishing as it is delicious.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 pounds skinless boneless chicken breasts
• 2 tablespoons olive oil
• 2 pieces medium onions, finely chopped
• 4 pieces garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 0.25 cup vinegar
• 2 tablespoons tomato paste
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 0.5 teaspoon red chili powder (adjust to taste)
• 0.5 teaspoon black pepper
• 1 piece cinnamon stick
• 2 pieces bay leaves
• 0.5 teaspoon salt (use as little as necessary for a heart-healthy diet)
• 1 cup water
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

Cut the chicken breasts into bite-sized pieces and set aside.

Step 2

In a large bowl, mix the vinegar, tomato paste, cumin, coriander, turmeric, garam masala, red chili powder (if using), black pepper, and salt to form a marinade.

Step 3

Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes to an hour.

Step 4

Heat the olive oil in a large pot over medium heat. Add the bay leaves and cinnamon stick, cooking for about 1 minute until aromatic.

Step 5

Add the chopped onions to the pot and sauté until they are translucent, about 5 minutes.

Step 6

Stir in the garlic and ginger, cooking for another 2 minutes, until fragrant.

Step 7

Increase the heat to medium-high and add the marinated chicken along with all the marinade to the pot. Sear the chicken pieces for about 5 minutes, stirring continuously.

Step 8

Once the chicken is browned, add the water to the pot and bring the mixture to a boil.

Step 9

Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes or until the chicken is cooked through and tender.

Step 10

Stir occasionally and add more water if the sauce becomes too thick.

Step 11

Once cooked, remove the bay leaves and cinnamon stick.

Step 12

Garnish with fresh chopped cilantro before serving.

Step 13

Serve the chicken vindaloo with brown rice or whole grain bread for a heart-healthy meal.

Nutrition Facts

Serving size	(1360.8g)

Amount per serving	% Daily Value*
Calories	1584.1

Total Fat 55.2g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 578.3mg	0%
Sodium 1670.3mg	0%
Total Carbohydrate 43.8g	0%
Dietary Fiber 12.1g	0%
Total Sugars 14.7g
Protein 218.4g	0%

Vitamin D 6.8IU	0%
Calcium 281.2mg	0%
Iron 14.2mg	0%
Potassium 2823.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.1%

Protein: 56.5%

Carbs: 11.3%