CHICKEN AND SWEET POTATO VINDALOO

CHICKEN AND SWEET POTATO VINDALOO

Serves 6

  • 3 tablespoons vegetable oil
  • 2 lbs boneless, skinless chicken, cut into 1-inch cubes (white and dark meat suggested)
  • 1 container Maya Kaimal Vindaloo 
  • 2 sweet potatoes, peeled and cut into ½-inch cubes (about 2 cups) 
  • 1 Serrano or jalapeño chili pepper, minced (optional)
  • In a medium-sized covered skillet, heat the oil over medium-high heat. Add chicken and saute until no longer pink. 
  • Add Maya Kaimal Vindaloo sauce and sweet potato and simmer 30 minutes or until potato is tender. Stir occasionally.
  • Garnish with hot chili if you like. Serve with Indian flatbreads or steamed rice.