Chicken and Sweet Potato Vindaloo

Chicken and Sweet Potato Vindaloo

Serves 4 to 6

2 tablespoons vegetable oil
1 ½ lbs boneless, skinless chicken, cut into 1-inch cubes (white and dark meat suggested)
1 jar Maya Kaimal Spicy Vindaloo
1 sweet potato, peeled and cut into 1/2-inch cubes
1 Serrano or jalapeño chili pepper, thinly sliced or minced (optional)
2 pouches Maya Kaimal Surekha Rice

In a large covered skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the cubed chicken and brown lightly on all sides.

Add the Vindaloo sauce and potatoes. Cover and simmer over medium-low heat until chicken is cooked through and potatoes are tender, about 20 minutes.

Garnish with the chilis if you like. Serve with Surekha rice, your favorite grain, or Indian naan or other flatbread.