Chicken, Sweet Potato and Cauliflower Vindaloo
By
Pamela Dapice
@pameladapice
1
My family really loves Indian flavors, and this recipe is delicious! For a less spicy version, cut cayenne down to a pinch.
Rating:
★★★★★ 1 vote
Serves:
4
Prep:
20 Min
Cook:
25 Min
Ingredients
- 2 Tbsp
- vegetable oil
- 1 lb
- boneless, skinless chicken breasts
- 1/2 tsp
- salt
- 1 lb
- sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 large
- onion, chopped
- 1 medium
- cauliflower, cut into florets
- 2 tsp
- curry powder
- 1/2 tsp
- cayenne pepper
- 1 can(s)
- 14.5 oz. reduced-sodium chicken broth
- 1 can(s)
- 14.5 oz. diced tomatoes
- 1 c
- mint, coarsely chopped
- 2 c
- cooked quinoa
How to Make Chicken, Sweet Potato and Cauliflower Vindaloo
- 1Heat 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.
- 2Add 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.
- 3Add chicken and heat through. Stir in mint and serve over cooked quinoa.
About Chicken, Sweet Potato and Cauliflower Vindaloo
Course/Dish: Chicken, Other Main Dishes
Other Tags: Quick & Easy, Healthy
