Chicken Broccoli Vindaloo Potatoes

I was craving a big baked potato topped with chili, but I wanted to do it a little differently. For one, I wanted it to be healthier, and two, I wanted a flavor twist. I decided to go with a curry, and specifically vindaloo because I always like some nice browned onions in the mix. Chicken and broccoli were the main ingredients for this vindaloo chili, and I made sure to bring the heat with lots of jalapeno.
Brown up the chicken and remove it from the pan. Cook down the onions, then add the jalapeno. I added the larger chunks of broccoli stem as well. Once everything is nice and browned, add the garlic, ginger, cumin, and coriander. The chicken goes back in, along with some vinegar and water. Let this simmer a half hour or so, then add in the broccoli and cook another 5 minutes. Top with some coconut cream and cilantro before serving. This was a nice hearty meal after a rainy September day in Boston! The coconut cream is what really made it.

Chicken Broccoli Vindaloo Potatoes

  • 6 Russet Potatoes
  • 1 pound Ground Chicken
  • 1 large Onion diced
  • 3 large Jalapenos diced and about half the seeds removed
  • 3 inches Ginger grated
  • 3 cloves Garlic diced
  • 1 tablespoon Cumin
  • 1 tablespoon Coriander
  • 1 tablespoon Smoked Paprika
  • 1 teaspoon Garam Masala
  • 1/2 cup Red Vinegar
  • 1 large head Broccoli chopped and divided between stems and florets
  • 1 cup Coconut Cream chilled
  • 1/2 cup Chopped Cilantro

Instructions

  1. Rub the potatoes with olive oil and salt and bake at 350 until tender
  2. Meanwhile, season the chicken with salt and pepper, and brown it in some olive oil in a large frying pan on high. Remove from heat but leave the pan.
  3. Add the onions to the pan and cook about 10 minutes until just starting to brown. Add the jalapeno along with the chopped broccoli stems and cook another 10 or 15 minutes until everything is nice and brown. Season with salt and pepper as you go.
  4. Add the garlic, ginger, and spices and cook 3 minutes.
  5. Add the vinegar and a cup of water. Add the honey. Simmer this mixture for about a half hour, adding water if it gets too thin, until the strong vinegar bite is softened. Taste and add seasoning as needed.
  6. Add the broccoli florets and cook about 5 minutes until softened.
  7. Cut the potatoes and dump a heaping ladle of the chicken mixture into each one. Top with a spoonful of cooconut cream and some chopped cilantro. Serve.