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Home : Entrees : Chicken : Vindaloo Chicken and Potato Stew

Makes 4 Servings
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Vindaloo Chicken and Potato Stew

Contributed by: News Canada

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.

Vindaloo Chicken and Potato Stew
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.

Prep Time: 15 minutes - Total Time: 25 minutes

Ingredients:

  • 2 large chicken breasts, skin-on and bone-in
  • 2 tbsp vegetable oil
  • 1 cup onion, coarsely chopped
  • 1 cup red pepper, coarsely chopped
  • 1 cup frozen peas, thawed
  • 3 cups potato, peeled and cut into 1 1/2 cm cubes
  • 1/2 cup water
  • 1 cup VH Vindaloo sauce
  • 1/2 cup coconut milk
  • 1 tsp salt

Directions:

In a large pot heat oil over medium, brown chicken breasts on both sides, about 10 minutes total.

Remove chicken breasts from pot (they will not be fully cooked yet), set aside.

In the same pot add onion and red pepper and sauté 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.

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.

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

Serving Size: Makes 4 Servings


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