Vibrant Vindaloo Chicken
Easy enough to do on a weeknight, this seductive Indian dish gets its layers of fiery flavor from a single curry paste, sold in jars in most supermarkets.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.chicken.ca.
Ingredients
- 4 boneless, skinless chicken breasts
- or
- 6-8 boneless, skinless chicken thighs
- 1 can canned diced tomatoes, 28 fl oz / 796 mL
- 1/4 cup vindaloo curry paste
- 1 onion, coarsely chopped
- 1 eggplant, small, preferably a Japanese eggplant, peeled and cubed
- 2 cups celery, thickly sliced
- 1 green pepper, chopped
- ou
- 1 yellow pepper, chopped
- cilantro, fresh, chopped, for garnish
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