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Chicken Vindaloo

Vindaloo is a divine Indian curry dish known for its spiciness and bold flavor. Featuring protein-packed garbanzo beans and chicken bathed in tomatoes, garlic, cardamom, paprika, and vinegar, our Chicken Vindaloo will transport you to exotic East India and indulge your craving for a mouth-watering, filling supper.

Makes 6 servings. Total preparation time: 3 hours and 4o minutes.


1. Pre-measure spices and set aside. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Season diced chicken with salt and pepper. Heat 1 tablespoon of butter substitute in large Dutch oven over medium-high heat until shimmering, about 1 minute. Add half of diced chicken thighs to pot so that individual pieces are close together but not touching. Cook, not moving pieces until sides touching pot are well browned, 2 to 3 minutes. Using tongs, turn each piece and continue cooking until most sides are well-browned, about 5 minutes longer. Transfer chicken to medium bowl. Brown remaining chicken; transfer to bowl and set aside.

2. Reduce heat to medium. Add onions, stirring frequently and vigorously, scraping bottom of pot with wooden spoon to loosen browned bits, until onions have softened, about 3-5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add carrots and celery and cook until slightly tender, 5 minutes. Transfer vegetables to bowl with chicken and set aside. Swirl last tablespoon of or butter substitute on medium heat and add mustard seeds, paprika, cumin, cardamom, cayenne, and cloves until fragrant, 30 seconds to 1 minute. Pour in reserved chicken and vegetables.

3. Gradually add broth, scraping pan bottom and edges with wooden spoon to loosen remaining browned bits and add 1/4 cup uncooked quinoa. Add diced veggie chicken, crushed tomatoes, vinegar, bay leaves, and honey or date sugar and bring to simmer. Simmer covered, and place in oven. Cook for 3 hours or place in slow cooker for 6 hours or overnight.

4. Remove pot from oven or serve from slow cooker. Spoon off any accumulated fat at surface. (Stew can be covered and refrigerated for up to 3 days. Spoon off congealed fat and bring back to simmer over medium-low heat.) Remove bay leaves and stir in cilantro. Serve immediately over cooked basmati rice mixed with cooked quinoa. If serving the dish family-style (from a platter), garnish with cinnamon stick and lemon peel. Enjoy!


1 1/2 pounds skinless and boneless chicken thighs, cut into 1 1/2-inch cubes

1 teaspoon salt
1/2 teaspoon black pepper
1 package veggie chicken strips, diced into 1-inch strips
2 tablespoons Smart Balance oil or Smart Balance Omega 3 butter substitute
3 medium onions, diced (about 4-5 cups)
9 medium garlic cloves, minced (about 3 tablespoons)
2 celery ribs, diced
2 carrots, diced
1 (14 1/2-ounce) can crushed fire-roasted tomatoes
1 (14 1/2-ounce) can garbanzo bean or butter beans, drained
2 tablespoons red wine vinegar or apple cider vinegar
1/4 cup quinoa, uncooked
1 tablespoon whole mustard seeds
1 tablespoon sweet paprika
3/4 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cloves
2 bay leaves
1 cup water or chicken broth
1 teaspoon honey or date sugar
1/2 cup cilantro leaves
4 cups cooked basmati rice
2 cups cooked quinoa
1 cinnamon stick for garnish
1 lemon peel for garnish

We realize that you may not always have the time to cook meals from scratch, and that a quick and easy substitution may be needed. We always recommend cooking the real thing, but in a pinch you can try this instead:

Buy frozen chicken or lamb vindaloo. Warm according to package instructions and stir in chickpeas and carrots until heated through. Serve over quinoa and top with cilantro. Enjoy!