Name: Chicken Vindaloo Recipe
Total time: 40 min
Yield: 4
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Cook tender chicken in a spicy vindaloo sauce and serve with potatoes (because yum), rice and peas (to soak up the sauce), and mini-naan (toast it, dip it, crunch it) to make a crave-able dinner you can really dig into. 

How to make Chicken Vindaloo Recipe

Munchery

Crawler

Indian

<p>Cook tender chicken in a spicy vindaloo sauce and serve with potatoes (because yum), rice and peas (to soak up the sauce), and mini-naan (toast it, dip it, crunch it) to make a crave-able dinner you can really dig into. </p>

Non Vegetarian

White basmati rice

Cumin

Garlic cloves,  minced

Salt and pepper,  to tastea

Peas,  thawed

Canola oil

Garlic clove,  minced

Minced ginger

Vindaloo paste

Roma tomatoes,  diced

1 can crushed tomatoes

Salt,  to taste

Pepper,  to taste

Chopped cilantro

Marble potatoes,  halved if large

A ground ginger

Smoked paprika

A coriander

A turmeric

A cayenne

4 boneless,  skinless chicken breasts,  diced into

A plain yogurt

Minced mint leaves

Minced cilantro leaves

A kosher salt,  to taste

A ground black pepper,  to taste

Naan,  for serving

step 1

Place the rice, 4 cups of water, cumin, garlic and a pinch of salt in a large saucepan. Bring to a simmer, reduce heat to low, cover, and cook for 20-30 minutes, until the grains are tender. Fold in the peas.

step 2

In a large skillet, heat the olive oil, ginger, garlic and vindaloo paste until fragrant. Add the fresh and canned tomatoes and bring to a simmer. Add the salt and pepper and cook for 10 minutes, until flavorful. Remove from the heat and stir in the cilantro.

step 3

Place the potatoes in a steamer basket inside a pot with 1 inch of water. Bring to a simmer, cover, and steam the potatoes until fork-tender, 12-15 minutes.

step 4

Combine the spice rub for the chicken and coat the chicken in the spices and oil. Place on a baking sheet and roast until cooked through, 8-10 minutes.

step 5

Combine all of the mint yogurt ingredients in a small bowl.

step 6

To serve, divide the rice between plates. Top with potatoes, chicken, vindaloo sauce, mint yogurt and naan.

step 7