Best 2 Chicken Sweet Potato And Cauliflower Vindaloo Recipes
In the realm of delectable dishes, "Chicken Sweet Potato and Cauliflower Vindaloo" emerges as a culinary symphony, harmonizing distinct flavors to create an extraordinary taste experience. Originating from the vibrant region of Goa, India, this dish captivates the senses with its vibrant blend of aromatic spices, tender chicken, sweet potatoes, and succulent cauliflower, all beautifully orchestrated in a rich and flavorful sauce. From the first tantalizing whiff of aromatic spices to the moment your taste buds are tantalized by the harmonious blend of flavors, this dish promises a culinary expedition like no other.
Here are our top 2 tried and tested recipes!
CHICKEN, SWEET POTATO AND CAULIFLOWER VINDALOO
Make and share this Chicken, Sweet Potato and Cauliflower Vindaloo recipe from Food.com.
Provided by Zaney1
Categories Yam/Sweet Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 Tbsp oil in medium skillet.
- Season chicken with 1/4 tsp salt.
- Cook 7-8 minutes, remove to plate.
- Add rest of oil, sweet potatoes and onion to skillet and stir fry, 5 minutes.
- Add cauliflower and cook 3 minutes.
- Stir in curry powder, cayenne pepper and 1/4 tsp salt.
- Cook 1minutes.
- Add broth and tomatoes.
- Cook 5 minutes, covered stirring occasionally.
- Add chicken and heat through.
- Stir in mint and serve with quinoa.
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
My family really loves Indian flavors, and this recipe is delicious! For a less spicy version, cut cayenne down to a pinch.
Provided by Pamela Dapice
Categories Other Main Dishes
Time 45m
Number Of Ingredients 12
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.
Tips:
- For a spicier vindaloo, use cayenne pepper or chili powder instead of paprika.
- If you don't have tamarind paste, you can use lemon juice or white vinegar instead.
- To make the vindaloo ahead of time, cook it according to the recipe and then let it cool completely. Store the vindaloo in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- When you're ready to serve the vindaloo, reheat it over medium heat until it's warmed through.
- Serve the vindaloo with rice, naan bread, or roti.
Conclusion:
This chicken, sweet potato, and cauliflower vindaloo is a delicious and easy-to-make dish that's perfect for a weeknight meal. The vindaloo is packed with flavor, thanks to the spices and the tamarind paste. The chicken, sweet potatoes, and cauliflower are all cooked to perfection, and the dish is served over a bed of fluffy rice. This vindaloo is sure to be a hit with your family and friends.
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