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 (15 oz) Maya Kaimal Vindaloo (for club size use about 2 cups)
  • 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 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.

 

 

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