Vindaloo Chicken and Potato Stew

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Vindaloo Chicken and Potato Stew

Break Out Of The Mealtime Rut


(NC) - Tired of Meatloaf Mondays and Taco Tuesdays? According to a recent Angus Reid survey commissioned by VH Sauces, 39 per cent of Canadians say they are in a mealtime rut and often cook the same meals over and over again each week. However, it's easy to break out of your mealtime boredom by simply adding new twists to traditional mainstays.


Indian cuisine can add flavour and flare to many ingredients you already have in your kitchen - like chicken, potatos and peas. For a sweet and spicy Indian-inspired meal the whole family will love, try the recipe below.

Print Recipe

Vindaloo Chicken and Potato Stew

Break Out Of The Mealtime Rut


(NC) - Tired of Meatloaf Mondays and Taco Tuesdays? According to a recent Angus Reid survey commissioned by VH Sauces, 39 per cent of Canadians say they are in a mealtime rut and often cook the same meals over and over again each week. However, it's easy to break out of your mealtime boredom by simply adding new twists to traditional mainstays.


Indian cuisine can add flavour and flare to many ingredients you already have in your kitchen - like chicken, potatos and peas. For a sweet and spicy Indian-inspired meal the whole family will love, try the recipe below.

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Makes
Units
Prep Time 15min
Cook Time 10min
Ingredients
Makes
Units
Prep Time 15min
Cook Time 10min
Ingredients
Rate It!
Votes: 0
Rating: 0
Rate this recipe!
Add to FavouritesAdd to Meal Planner
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
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Instructions
  1. In a large pot heat oil over medium, brown chicken breasts on both sides, about 10 minutes total.
  2. Remove chicken breasts from pot (they will not be fully cooked yet), set aside.
  3. In the same pot add onion and red pepper and saute for 3 minutes, add potato and stir for 1 minute. Place chicken in pot with water, VH Vindaloo sauce, coconut milk and salt. Cover and simmer for 20 minutes. Remove cooked chicken, let cool slightly.
  4. Once cooled enough to handle remove skin and discard, pull meat off the bone, tear into bite-size pieces and return meat to pot along with peas. Heat through and serve.
Notes

More recipe ideas can be found online at www.vhsauces.ca.

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