Chicken, Sweet Potato and Cauliflower Vindaloo from Family Circle Magazine

Ingredients
2  TBS vegetable oil

1  lb boneless, skinless chicken thighs

1/2 tsp salt

1  lb sweet potatoes, peeled and cut into 1/2-inch cubes (I used 4 russet potatoes)

1 large onion, chopped

1 medium cauliflower, cut into florets (I used 2 bags of frozen cauliflower)

2 tsp curry powder

1/2 tsp cayenne pepper

1 14.5 oz. can reduced-sodium chicken broth

1 14.5 oz. can diced tomatoes

1/2 cup mint, coarsely chopped

2 cups cooked quinoa (I used brown rice)

Directions
1. Heat 1 TBS of the oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 tsp of the salt. Cook for 7 to 8 minutes. Remove to a plate.
2. Add remaining TBS of oil, sweet potatoes and onion to skillet and stir-fry for 5 minutes. Add cauliflower and cook 3 minutes. Stir in curry powder, cayenne and the remaining 1/4 tsp salt; cook 1 minute. Add broth and tomatoes; cook 5 minutes, covered, stirring occasionally.
3. Add chicken and heat through. Stir in mint and serve over cooked quinoa.

Using regular potatoes instead of sweet changed how I made this recipe. I soaked the chopped potatoes in water for 20 minutes to remove some of the starch, changing the water after 10 minutes. I changed the total cooking time for them to 25 minutes which still wasn't quite adequate. It was a bit rough on the pan. Perhaps next time I would use a bag of chapped frozen potatoes. This was pretty good and very filling. The sauce was too runny and I think the spices could use some tweaking.

Nutrition Facts
Serving Size: ?

Servings Per Recipe: 4 (I think this made made double this amount of servings)
Amount Per Serving
Calories 458, Total Fat 16 g, Saturated Fat 3 g, Cholesterol 110 mg, Sodium 762 mg, Carbohydrate 50 g, Dietary Fiber 7 g, Protein 31 g