Vindaloo Chicken with Raisins and Cashews
Author: Alberta Chicken Producers
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 4
1 tbsp olive oil 1 cup chopped red onion 2 to 3 tbsp vindaloo curry paste 1 lb (500 g) skinless, boneless chicken thighs, chopped 14 oz (398 ml) can coconut milk ⅓ cup water ⅔ cup raisins 3 cups baby spinach leaves 19 oz (540 ml) can chick peas, rinsed and drained ½ cup cashew nuts, toasted Heat the oil in a large frying pan over medium high heat. Add the onion and cook, stirring occasionally for about 5 minutes or until softened. Add the vindaloo paste and chicken and cook, stirring occasionally for about 2 minutes or until fragrant. Add the coconut milk, water and raisins and cook uncovered, stirring occasionally for about 15 minutes or until the chicken is tender. Add the spinach and chick peas and cook, stirring for about 3 minutes or until the spinach is just wilted. Stir in the cashew nuts. Serving Suggestion: Serve with steamed basmati rice and crisp pappadums or warm naan bread.
Recipe by Alberta Chicken Producers Recipes and Industry Information at https://chicken.ab.ca/vindaloo-chicken-with-raisins-and-cashews/
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