Place chopped sweet and russet potatoes on a microwave-safe plate. Microwave on HIGH for 5 minutes.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Enjoy this quick and easy take on Indian food. Use Culinary Tours vindaloo sauce to make this recipe in under 30 minutes.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 large sweet potato, peeled and chopped | ||
| 1 large russet potato, peeled and chopped | ||
| 2 tbsp. Gustare Vita olive oil | ||
| 1 medium yellow onion, chopped | ||
| 2 clove(s) garlic, minced | ||
| 1 tsp. ginger paste | ||
| 1 tsp. garam masala | ||
| ½ tsp. Hy-Vee paprika | ||
| ½ tsp. Hy-Vee cayenne pepper | ||
| Hy-Vee salt | ||
| 1 (13.5-oz.) bottle Culinary Tours vindaloo sauce | ||
| 1 (14-oz.) can Hy-Vee no-salt-added diced tomatoes | ||
| 1 lbs. boneless skinless chicken thighs | ||
| 4 c. Hy-Vee steam quick frozen brown rice, cooked according to package directions | ||
| Fresh cilantro, for garnish |
Things To Grab
- Microwave-safe plate
- Meat thermometer
- Extra-large skillet with lid
Directions
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.
Hyvee Culinary Expert Tip
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.
Nutrition facts
Servings
340 Calories per serving
1 cup vindaloo over 1/2 cup rice
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 55mg
- Sodium: 320mg
- Total Carbohydrates: 46g
- Protein: 17g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 15%
Recipe Source:
Hy-Vee Test Kitchen