Chicken Vindaloo

About This Recipe

Chicken Vindaloo is an Indian curry dish usually make with pork.  This recipe uses chicken, potatoes and peppers and is served with a side of rice.

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 1 cup coconut milk (full fat, canned)
• 14 oz crushed tomatoes
• 2 tbsp garlic
• 2 medium bell peppers (You can use the frozen blend of onions and peppers if you're feeling lazy)
• ½ medium onion
• 2 Tbsp cumin
• 1 Tbsp curry powder
• 2 tsp turmeric
• 2.5 cups cooked rice
• 1 lb russet potatoes
• 1 tbsp olive oil

Instructions

1. Cook enough rice to yield 2 ½ cups of cooked rice. 1 cup of dry rice will make around 3 cups of cooked rice.
2. Heat a grill pan or skillet over medium high heat. Add oil and cook the chicken for 3-5 minutes on each side or until cooked through. Cut it into slices.
3. Wash and cut your potatoes into a large dice. Heat a pot of water over high heat and boil the potatoes until they are soft.
4. Cut the onion and pepper into strips.
5. In a skillet heat some olive oil over medium heat. Add the garlic, onion, and peppers. Cook for 2-3 mintues.
6. Add tomatoes and coconut milk to the skillet. Add the cumin, curry powder, and turmeric. Simmer for 10 min uncovered and allow the sauce to thicken.
7. Add potatoes and chicken to the pan and mix. Season with salt and pepper to taste.
8. This recipe makes 5 servings. Divide your ingredients evenly 5 ways. Add ½ cup of rice to each dish.