Enjoy this quick and easy take on Indian food. Use Culinary Tours vindaloo sauce to make this recipe in under 30 minutes.

Chicken Vindaloo

Place chopped sweet and russet potatoes on a microwave-safe plate. Microwave on HIGH for 5 minutes.

Heat olive oil in an extra-large skillet over medium heat. Add onion, garlic, ginger, garam masala, paprika, cayenne, and potatoes; season with salt. Saute 3 minutes, or until onions have softened.

Add vindaloo sauce, diced tomatoes, and chicken thighs to skillet. Cover, and cook 8 to 10 minutes until chicken reaches an internal temperature of 165 degrees. Remove chicken from skillet and shred into large pieces. Add chicken back to vindaloo sauce.

Make this recipe even quicker by substituting shredded rotisserie chicken for the chicken thighs and cook until the potatoes are tender.

Serve chicken vindaloo over rice and garnish with fresh cilantro, if desired.