Vindaloo Coconut Curry
From vanessa 18 years ago
- 20 minutes to make
- Serves 4
A classic vindaloo curry.
Ingredients
- 3 half boneless, skinless chicken breasts, cubed shopping list
- 2 potatoes, cubed shopping list
- 1 Delicata squash, peeled and cubed shopping list
- 2 medium onions sliced vertically shopping list
- 3 tablespoons Penzeys Vindaloo curry seasoning shopping list
- 2 cans coconut milk (I used the "Lite" version) shopping list
- canola oil shopping list
- salt shopping list
How to make it
- After all the chopping is completed heat up your skillet and add some canola oil.
- Sauté the chicken and when its almost done add the onions.
- Sauté on medium until the onions are soft.
- Add the Vindaloo and sauté it for a minute or two.
- Add the coconut milk, stir it well.
- Add the potatoes and squash, stir again and cover it.
- Wait about 5 minutes and then reduce the heat to medium low.
- Prepare the rice for cooking.
- 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.
- 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.
The Rating
Reviewed by 2 people-
This sounds like it would be good I'll try sometime.
lovingmybabbyalways
in Winchester VA loved it
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