Real Recipes From Real Home Cooks ®

chicken, sweet potato and cauliflower vindaloo

(1 rating)
Recipe by
Pamela Dapice
Springfield, OH

My family really loves Indian flavors, and this recipe is delicious! For a less spicy version, cut cayenne down to a pinch.

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 25 Min

Ingredients For chicken, sweet potato and cauliflower vindaloo

  • 2 Tbsp
    vegetable oil
  • 1 lb
    boneless, skinless chicken breasts
  • 1/2 tsp
  • 1 lb
    sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 lg
    onion, chopped
  • 1 md
    cauliflower, cut into florets
  • 2 tsp
    curry powder
  • 1/2 tsp
    cayenne pepper
  • 1 can
    14.5 oz. reduced-sodium chicken broth
  • 1 can
    14.5 oz. diced tomatoes
  • 1 c
    mint, coarsely chopped
  • 2 c
    cooked quinoa

How To Make chicken, sweet potato and cauliflower vindaloo

  • 1
    Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon of the salt. Cook for 7 to 8 minutes. Remove to a plate.
  • 2
    Add remaining tablespoon of oil, sweet potatoes and onion to skillet and stir-fry for 5 minutes. Add cauliflower and cook 3 minutes. Stir in curry powder, cayenne and the remaining 1/4 teaspoon salt; cook 1 minute. Add broth and tomatoes; cook 5 minutes, covered, stirring occasionally.
  • 3
    Add chicken and heat through. Stir in mint and serve over cooked quinoa.

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