Chicken Vindaloo (This is healthy ish)

I wouldn't eat this very often due to the brown sugar and if I did serve it, I would sail down the deNile river and hide the glucose meter for a couple hours. :)

Vindaloo Sauce:
1/4 tsp. cayenne pepper, ground
1/2 tsp. cumin, ground
1/4 tsp. coriander, ground
1/4 tsp. turmeric, ground
1/4 tsp. cardamom, ground
3/4 tsp. mustard powder
1/4 tsp. black pepper, ground
1 tsp. ginger root, minced
2 tsp. brown sugar
1.5 tbsp. white vinegar
1/2 cup water

Other Ingredients:
1 small onion, chopped
4 garlic cloves, minced
2 (4 oz.) boneless, skinless chicken breast
1 cinnamon stick (about 1/4 tsp ground)
2 oz. tomato sauce
1 Tbsp. parsley, chopped
Salt, to taste



Directions
Serves 2. You can add more chicken to serve more. This recipe will not yield more than 4 servings though.

First, mix the "Vindaloo Sauce" ingredients in a bowl. Set aside.

Cut chicken into small pieces.

Brown onion in a skillet set at a medium heat until tender. Add the garlic and chicken pieces and continue to cook until the outside of chicken has some color.

Add sauce mix from the bowl, tomato sauce and the cinnamon stick. Cover, and reduce heat to a low simmer. Simmer on low heat for about 10 minutes.

Remove cover. Simmer down uncovered for about 10 more minutes. You will see the color and texture change when the water has been reduced.

Add the parsely. Cover. Cook for another couple of minutes to soften. Remove from heat.

Serve over the rice of your choice.