Spicy Chicken Vindaloo

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix your first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until a smooth paste forms. Heat your canola oil in a mid sized non-stick pot over medium-high heat. Add your paste from your processor and cook until just shy of brown, stirring for about 4 minutes. Add your cubed chicken and cubed red potatoes; simmer about 6 minutes.
  • Add you chicken broth and raise it to a boil. Reduce your heat to medium-low; cover and let cook until potatoes are softened, stir every so often, this should take about about 15 - 20 minutes.
  • Uncover your pan and saute until your cubed chicken is completely cooked, about 5-7 minutes. Serve over basmati rice, raita or naan, and enjoy your spicy chicken vindaloo.
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