Chicken Vindaloo

This is another recipe from WW Takeout Tonight. The original recipe calls for shrimp, but I substituted chicken and it tasted just right! Spicy, saucy, a little bit sweet, and just total comfort food. This dish is incredibly quick and easy to make with just a few spices on hand. We served it over white rice, but it's probably best over jasmine or basmati rice.

Ingredients

• olive oil
• 2 onions, chopped (sounds like a lot, but they wilt and it's perfect!)
• 1 tablespoon fresh lemon juice
• 2 teaspoons curry powder
• 1 teaspoon cumin seeds
• 1/8 teaspoon cayenne
• 1.5 pounds plum tomatoes, chopped (about 5 tomatoes)
• 2 tablespoons sugar
• 1 tablespoon minced fresh ginger
• 2 garlic cloves, minced
• 2 chicken breasts, cut into chunks
• 3/4 teaspoon salt

Directions

1. Heat a large nonstick skillet over medium-high heat. Swirl in oil, and cook chicken thoroughly. Remove from skillet and transfer to a bowl. Add a bit more oil to the pan, then add the onion, lemon juice, curry powder, cumin seeds, and cayenne. Cook, stirring occasionally, until onions soften, 4-5 minutes.

2. Stir in the tomatoes, sugar, ginger and garlic; cook until tomatoes soften, 4-5 minutes. Stir in the salt and serve over rice.