Best Chicken Sweet Potato And Cauliflower Vindaloo Recipes

Chicken, Sweet Potato and Cauliflower Vindaloo image

Provided by Zaney1

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
1 lb boneless skinless chicken thighs
1/2 teaspoon salt
1 lb sweet potato, peeled and cut into 1/2-inch cubes
1 large onion, chopped
1 medium cauliflower, cut into florets
2 teaspoons curry powder
1 pinch cayenne pepper
1 (14 ounce) can chicken broth
1 (14 ounce) can diced tomatoes
1/2 cup mint, coarsely chopped
2 cups cooked quinoa

Steps:

Nutrition Facts : Calories 499.2, Fat 14.6, SaturatedFat 2.4, Cholesterol 94.4, Sodium 838.6, Carbohydrate 59.2, Fiber 11.9, Sugar 12.1, Protein 35

Chicken, Sweet Potato and Cauliflower Vindaloo image

Provided by Pamela Dapice

Time 45m

Number Of Ingredients 12

2 Tbsp vegetable oil
1 lb boneless, skinless chicken breasts
1/2 tsp salt
1 lb sweet potatoes, peeled and cut into 1/2-inch cubes
1 large onion, chopped
1 medium cauliflower, cut into florets
2 tsp curry powder
1/2 tsp cayenne pepper
1 can(s) 14.5 oz. reduced-sodium chicken broth
1 can(s) 14.5 oz. diced tomatoes
1 c mint, coarsely chopped
2 c cooked quinoa

Steps:

1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon of the salt. Cook for 7 to 8 minutes. Remove to a plate.
2. Add remaining tablespoon of oil, sweet potatoes and onion to skillet and stir-fry for 5 minutes. Add cauliflower and cook 3 minutes. Stir in curry powder, cayenne and the remaining 1/4 teaspoon salt; cook 1 minute. Add broth and tomatoes; cook 5 minutes, covered, stirring occasionally.
3. Add chicken and heat through. Stir in mint and serve over cooked quinoa.