with Basmati Rice
Yield: 6 servings
Prep Time: 25 minutes
Cook Time: 25 minutes
Wine Suggestion: Austral White Wine Limited Release
1 Cup Basmati Rice
2 Cups water
For the rice, begin by rinsing the rice 3 times. Or until the water is no longer cloudy. Then place in a pot and cover with the water. Bring to a boil. Cover and simmer until rice is cooked. About 25 minutes.
The rice will hold, so I suggest having this cook while you prep the vindaloo.
3 Boneless, skinless chicken breasts
1 Large yellow onion
11/2 Cup chopped tomatoes (canned is fine)
1/2 Cup Rice Vinegar
4 Cloves garlic
2 Tbsp Fresh ginger, grated
1 Tbsp Tomato Paste
1 Tbsp Garam Marsala
1 Tsp Tumeric
1 Tsp Paprika
1 Tsp Cumin
1 Tsp Ground Coriander
1/2 Tsp ginger powder
2 Lbs Yukon Gold Potatoes
2 Cups Chicken Broth
1/2 Cup Coconut Milk
Cut the chicken breasts into bite size cubes. About 1 inch. Season with salt and pepper and set aside.
Cube the potatoes into 1/2 inch cubes and rinse with water. Then set aside. For the Vindaloo, combine onion, tomatoes, garlic, ginger, vinegar, and all the spices in a food processor. Blend into a smooth paste. Heat a large enough sauce pan over medium heat and add the vindaloo paste. Bring to a boil. Add chicken, potatoes, stock, and coconut milk. Return mixture to a boil, then cover and simmer until the chicken and potatoes are cooked. About 25 minutes. Season with salt and pepper.
