Vibrant Vindaloo Chicken
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Remove fat from chicken and cut into large bite-size pieces. Set aside. Pour juices from tomatoes into a wide deep saucepan. Place over medium heat. Stir in vindaloo paste until fairly smooth. Then add the diced tomatoes and boil gently, uncovered, to reduce liquid. Meanwhile cut up the vegetables.
Chop the onion and immediately stir into the simmering mixture. Peel eggplant. Cut into cubes about the size of cherry tomatoes and stir in. Slice celery and add, then chop pepper and mix in.
Stir chicken into the sauce. To keep chicken covered as much as possible, spoon sauce over top. Reduce heat to low. Cover and simmer 15 minutes or until meat thermometer registers 165°F (74°C). Stir, then continue simmering until chicken feels springy when touched, from 10 to 15 more minutes. Serve over rice and garnish with chopped cilantro. (If you can make ahead, the flavour will be even better with overnight refrigeration. Leftovers will keep well at least 3 days.)
|Saturated Fat||1 g|
|Per serving||% Daily Value|