CHICKEN VINDALOO

Ingredients

• Chicken thigh

  raw, skinless

  681g

• Coconut milk

  canned

  240g

• Tomatoes

  canned, crushed

  397g

• Minced Garlic

  Nature's Place

  2 tablespoon or 10g

• Red bell pepper

  raw

  1 medium or 119g

• Green bell pepper

  raw

  1 medium or 119g

• Onion

  raw

  1 medium or 110g

• Cumin seed

  2 tbsp, ground or 18g

• Curry powder

  1 tbsp or 6g

• Turmeric

  ground

  2 tsp or 4g

• White rice

  long-grain, regular, raw, enriched

  ¹³⁄₁₆ cup or 148g

• Russet potato

  raw, with skin

  454g

• Olive oil

  1 tbsp or 14g

Directions

1. FOR THE RICE
2. Cook enough rice to yield 2 ½ cups of cooked rice. 1 cup of dry rice will make around 3 cups of cooked rice.
3. FOR THE CHICKEN
4. Heat a grill pan or skillet over medium high heat. Add oil and cook the chicken for 3-5 minutes on each side or until cooked through. Cut it into slices.
5. Wash and cut your potatoes into a large dice. Heat a pot of water over high heat and boil the potatoes until they are soft.
6. Cut the onion and pepper into strips.
7. In a skillet heat some olive oil over medium heat. Add the garlic, onion, and peppers. Cook for 2-3 mintues.
8. Add tomatoes and coconut milk to the skillet. Add the cumin, curry powder, and turmeric. Simmer for 10 min uncovered and allow the sauce to thicken.
9. Add potatoes and chicken to the pan and mix. Season with salt and pepper to taste.