Chicken, Sweet Potato and Cauliflower Vindaloo

Name: Chicken, Sweet Potato and Cauliflower Vindaloo
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
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

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By Pamela Dapice
@pameladapice

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

Rating:

★★★★★ 1 vote5

Serves:

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
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How to Make Chicken, Sweet Potato and Cauliflower Vindaloo

Step-by-Step

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.

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