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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A classic vindaloo curry. Ingredients:
3 half boneless, skinless chicken breasts, cubed |
2 potatoes, cubed |
1 delicata squash, peeled and cubed |
2 medium onions sliced vertically |
3 tablespoons penzeys vindaloo curry seasoning |
2 cans coconut milk (i used the lite version) |
canola oil |
salt |
Directions:
1. After all the chopping is completed heat up your skillet and add some canola oil.
2. Sauté the chicken and when its almost done add the onions.
3. Sauté on medium until the onions are soft.
4. Add the Vindaloo and sauté it for a minute or two.
5. Add the coconut milk, stir it well.
6. Add the potatoes and squash, stir again and cover it.
7. Wait about 5 minutes and then reduce the heat to medium low.
8. Prepare the rice for cooking.
9. Take the cover off the skillet and stir the curry. If it needs to thicken a bit leave the cover off and turn the heat back to medium and allow it to reduce while the rice cooks.
10. Just keep and eye on it so it doesn't scorch. Serve it over the cooked rice and garnish with a bit of parsley and peanuts.
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