Chicken and Sweet Potato Vindaloo
Serves 2
- 2 tablespoons vegetable oil
- 1 ½ lbs boneless, skinless chicken, cut into 1-inch cubes (white and dark meat suggested)
- 1 container Maya Kaimal Vindaloo
- 1 sweet potato, peeled and cut into ½-inch cubes
- 1 Serrano or jalapeño chili pepper, minced (optional)
- In a wide frying pan heat oil and sauté chicken until no longer pink.
- Add Vindaloo 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.
* If using our 30 oz. Costco container, use about half.