Chicken Vindaloo

Recipe

Main Dish
Chicken Vindaloo

Primary Media

Plate of chicken vindaloo served with a side of rice

User Rating

4.78 out of 5 stars
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9 ratings

Recipe Data

8
Servings
5min
Prep
23min
Total

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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.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    1large sweet potato, peeled and chopped
    1large russet potato, peeled and chopped
    2 tbsp.Gustare Vita olive oil
    1medium 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

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

    2. 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.

    3. 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.
      Hy-Vee Test Kitchen
    4. 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