Melinda Gale

Fitness & Lifestyle

Recipe: Chicken Vindaloo & Indian Lentils with Coconut

Chicken Vindaloo with a side of Indian Lentils with Coconut is one of my favorite go-to healthy meals to make. Combined, it'll run you about 400 calories or less per serving! Enjoy! 

Chicken Vindaloo

Recipe yields: 4 servings

Raw Boneless Skinless Chicken Thigh (I do chicken tenders) - 6.5 thigh
Ginger - 6.0 tsp
Season Rice Vinegar - 4.0 tbsp
Dried Coriander - 2.0 tsp
Cumin Seed (ground)  - 2.0 tsp
Cardamon - 1.0 tsp
Chili Paste - 2.0 tsp
Cinnamon - 0.25 tsp
Ground Cloves - 0.125 tsp
Garlic - 6.0 cloves, minced
Canola Oil (I use coconut oil) - 1.0 tbsp
Onion - 1 cup, chopped
Red Bell Pepper - 1 cup, chopped
Yellow Bell Pepper - 1 cup, chopped
Fat Free Chicken Broth - 1 cup
Salt - 0.75 tsp
Cornstarch - 1.0 tbsp
Water - 1.0 fl oz
Cilantro - 0.25 cup
Cooked Medium-Grain Brown Rice - 4 cups

Combine first 10 ingredients (through garlic) in a zip-lock bag. Marinate in refrigerator for at least 4 hours, turning occasionally. Heat oil in large skillet over medium-high heat. Sauté onion for 4 minutes. Add chicken mixture and bell peppers. Sauté for 5 minutes or until chicken is throughly browned on all sides. Add broth and salt; simmer uncovered for 15 minutes or until chicken is done. Combine cornstarch and water in small bowl; stir well. Add cornstarch mixture and simmer for 2 minutes or until sauce thickens. Stir in cilantro. Serve over rice. 

Admittedly, I don't have all of these spices so I usually just throw in a bit of curry powder. I also don't serve over rice as I eat it with the Indian Lentils. 

Indian Lentils with Coconut

Recipe yields: 10 servings (serving size 1/2 cup)

Olive Oil (I use coconut oil) - 1.0 tsp
Onion - 1.0 cup, chopped
Water - 4.0 cups
Raw Pink Lentils - 1.0 lb
Canned Coconut Milk - 1.75 cup
Bay Leaf - 1.0 leaf
Salt - 1.0 tsp
Black Pepper - 0.25 tsp

Heat oil in a large saucepan over medium-high heath. Add chopped onion and sauté for 5 minutes or until just beginning to brown. Stir in water, lentils, coconut milk, and bay leaf. Boring to a boil over medium-high heat then reduce to low. Simmer, stirring occasionally for 40 minutes or until lentils are soft. Remove and discard bay leaf. Stir in salt and pepper. 

I am too immanent to spend 40 minutes making this so I usually soak my lentils for a bit before making this which cuts down on my cooking time.