Mediterranean Diet Chicken Vindaloo

Experience the perfect fusion of bold Indian flavors and heart-healthy Mediterranean principles with this Mediterranean Diet Chicken Vindaloo. This vibrant dish marinates tender chunks of chicken in a fragrant blend of cumin, coriander, turmeric, and paprika, enhanced by the brightness of white wine vinegar and the creaminess of coconut milk. With slow simmering, the rich, spicy sauce infused with garlic, ginger, and tomatoes achieves the ultimate depth of flavor. Garnished with fresh parsley for a burst of freshness, this satisfying dish is low in saturated fat and full of anti-inflammatory ingredients like olive oil and turmeric. Ready in just an hour, it’s perfect for a wholesome, delicious dinner served over brown rice or alongside whole-grain pita. Perfect your Mediterranean-inspired menu with this guilt-free take on a classic Chicken Vindaloo!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 1 piece medium onion, finely chopped
• 4 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 0.25 cup white wine vinegar
• 1 cup coconut milk
• 1 can (15 ounces) diced tomatoes
• 1 piece bay leaf
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon freshly ground black pepper

Directions

Step 1

Cut the chicken breasts into 1-inch cubes and set aside.

Step 2

In a large bowl, combine olive oil, minced garlic, grated ginger, cumin, coriander, turmeric, paprika, cayenne pepper, white wine vinegar, salt, and pepper. Add the chicken cubes and toss to coat. Marinate for at least 15 minutes at room temperature or longer in the refrigerator.

Step 3

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 4

Add the marinated chicken along with the marinade to the pot. Cook, stirring occasionally, until the chicken is browned, about 5 minutes.

Step 5

Stir in the diced tomatoes, coconut milk, and bay leaf. Bring to a simmer.

Step 6

Reduce the heat to low, cover, and let it simmer for about 25-30 minutes, or until the chicken is cooked through and tender.

Step 7

Remove the bay leaf. Adjust seasoning with salt and pepper if necessary.

Step 8

Garnish with chopped fresh parsley and serve it hot.

Nutrition Facts

Serving size	(1616.4g)

Amount per serving	% Daily Value*
Calories	1796.6

Total Fat 70.4g	0%
Saturated Fat 14.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 591.6mg	0%
Sodium 3423.2mg	0%
Total Carbohydrate 58.0g	0%
Dietary Fiber 14.0g	0%
Total Sugars 33.1g
Protein 222.9g	0%

Vitamin D 7.0IU	0%
Calcium 347.8mg	0%
Iron 13.7mg	0%
Potassium 3333.1mg	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: 36.1%

Protein: 50.7%

Carbs: 13.2%