Chicken, Sweet Potato and Cauliflower Vindaloo
By
Pamela Dapice
@pameladapice
1
★★★★★ 1 vote5
Ingredients
-
2 Tbspvegetable oil
-
1 lbboneless, skinless chicken breasts
-
1/2 tspsalt
-
1 lbsweet potatoes, peeled and cut into 1/2-inch cubes
-
1 largeonion, chopped
-
1 mediumcauliflower, cut into florets
-
2 tspcurry powder
-
1/2 tspcayenne pepper
-
1 can(s)14.5 oz. reduced-sodium chicken broth
-
1 can(s)14.5 oz. diced tomatoes
-
1 cmint, coarsely chopped
-
2 ccooked quinoa
How to Make Chicken, Sweet Potato and Cauliflower Vindaloo
- 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.
- 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.
- Add chicken and heat through. Stir in mint and serve over cooked quinoa.