This East Indian-inspired recipe was recently served in the Milky Way Cafe at Organic Prairie Headquarters. The seasoning gives a spice kick that is assertive but not overwhelming. Recipe serves 4 - 6.
4 Organic Prairie Boneless Skinless Chicken Breasts (6 oz each)
1 10 oz can coconut milk
2 10 oz cans diced or whole tomatoes
5 tablespoons vindaloo seasoning (see below)
5 tablespoons water
1 cup onion
1 teaspoon coriander
1 teaspoon cumin
2 teaspoons garlic
1/2 teaspoon cinnamon
1 teaspoon ginger
2 teaspoon ground mustard (brown or yellow)
1 teaspoon cardamom
1 teaspoon cayenne
1 teaspoon dried jalapeno
1 teaspoon turmeric
1 teaspoon clove
1 teaspoon black pepper
1 teaspoon garam masala
Heat oil or ghee in a heavy skillet over high heat.
Add chicken breasts and brown on both sides.
Remove chicken from pan and set aside.
With pan on medium high heat, add water, onion, and vindaloo seasoning and stir to form a paste.
Add coconut milk and tomatoes to paste and stir until all ingredients are incorporated. Season the sauce with salt and lemon juice to taste. (Note: If sauce seems too thick, stir in 1/2 cup of water to thin.)
Reduce heat to medium/low and return chicken pieces to pan.
Simmer chicken in the sauce for 20 to 25 minutes, or until chicken is cooked to 155 degrees.
Remove chicken from pan and let it "rest" for 5 minutes.
Top with sauce and serve.
Serving suggestion: Serve on a bed of rice or potatoes. Chickpeas and roasted zucchini or cucumber raita (yogurt salad) are good accompaniments to the meal.