Chicken Vindaloo with Potato and Tomatoes

Serves 4

  • 1 lb chicken (breasts or thighs, skinless, boneless)
  • 2 tablespoons vegetable oil
  • 1 boiling potato, peeled, cubed
  • 1 container Maya Kaimal Vindaloo
  • 1 cup tomatoes, roughly chopped
  • 2 tablespoons cilantro, chopped (optional)
  • Cut chicken into 1-inch cubes.
  • Heat vegetable oil in a medium pot over medium heat. Add chicken and lightly brown on all sides.
  • Add Vindaloo sauce and potatoes. Reduce heat to low, cover and let simmer until chicken is tender and potatoes are cooked through, about 20 minutes.
  • Add the chopped tomatoes and cook for an additional 5 minutes uncovered.
  • If desired, finish with 2 tablespoons of chopped cilantro. Serve warm with your choice of flatbread or rice.

 

 

Printer-Friendly Back