Friday, December 16, 2011

Chicken, sweet potato and cauliflower vindaloo

  I was quickly leafing through the latest issue of Family Circle, because I feel obligated to at least look at it even though 9 times out of 10 I find absolutely nothing in it which interests me. Well I found a recipe for chicken sweet potato (Jack's listening...) and cauliflower vindaloo, and the recipe already was wheat, dairy, egg, and mammal meat free PLUS we already had everything to make it!
  We made it last night and it was good, but a bit too spicy for Chrissy's condition and Jack wasn't real excited about any parts other than the sweet potato chunks and quinoa, but that's ok. I think we will be making this, with a few tweaks, again.

Chicken, sweet potato and cauliflower vindaloo

2 Tbs olive oil
1 lb boneless skinless chicken thighs, cut into 1 inch peices
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 small florets
2 tsp curry powder
1/2 tsp cayenne powder
1 can (14.5 oz) dairy free gluten free chicken broth
1 can diced tomatoes (we omitted this)
1/2 cup mint, coarsley chopped
2 cups cooked quinoa
(I also used about 1/2 Tbs cornstarch mixed with a small amount of water to thicken up the sauce)

Heat 1 Tbs oil in a large skillet over medium-high heat. Season chicken with 1/4 tsp salt and cook for 7 to 8 minutes. Remove to a plate.
Add remaining Tbs of oil, sweet potatoes and onion to skillet and stir fry for 5 minutes. Add caluiflower and cook an additional 3 minutes. Add broth and tomatoes, if using, and then stir in curry, cayenne, and remaining salt and cook 5-6 more minutes.
Add chicken and heat through. (This is where I added cornstarch as there was still alot of liquid) Stir in mint and serve over cooked quinoa.

I forgot to take a picture, but it actually was pretty looking.

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