Vindaloo Chicken with Raisins and Cashews
Vindaloo Chicken with Raisins and Cashews
Prep time
Cook time
Total time
Vindaloo curry paste is available in the Asian section of most grocery stores and in Asian markets. Vindaloo is a fiery-hot curry. If preferred, you can use a mild curry paste.
Author: Alberta Chicken Producers
Serves: 4
Ingredients
- 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
Instructions
- 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.
Notes
Serving Suggestion: Serve with steamed basmati rice and crisp pappadums or warm naan bread.