Chicken and Sweet Potato Vindaloo
This recipe has been on our site since the beginning, and it’s still one of the most-visited. Maybe it’s because the sweet potato offsets some of the vindaloo’s heat, or maybe it’s the combination of chicken and tangy sauce. Whatever the reason, we hope you love it too! And if sweet potato isn’t your thing, just swap it for any firm potato.
2 tablespoons vegetable oil
1 ½ lb boneless, skinless chicken, cut into 1-inch cubes (white and dark meat suggested)
1 jar Maya Kaimal Spicy Vindaloo
1 sweet potato, peeled and cut into 1/2-inch cubes
1 Serrano or jalapeño chili pepper, thinly sliced or minced (optional)
In a large covered skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the cubed chicken and brown lightly on all sides.
Add the Spicy Vindaloo sauce and potatoes. Cover and simmer over medium-low heat until chicken is cooked through and potatoes are tender, about 20 minutes.
Garnish with fresh chilis if you like. Serve with steamed rice, or your favorite grain, or Indian naan or other flatbread.