I adapted this chicken dish from an old Weight Watchers slow-cooker recipe. The original version called for boneless, skinless chicken breast, but I’m not a big fan of that particular cut; even solar cooked it’s a little too dry for my taste. I use mixture of breast and thighs instead. I think they’re worth the extra calories. Vindaloo is meant to be spicy and curry pastes can vary in intensity, start out with less and add more at the end if you want more of a kick.
Sun Oven Chicken Vindaloo
1 medium onion cut into wedges
3/4 pound boiling potatoes, peeled and cut into 1-inch cubes
1 pound boneless, skinless chicken breast and thighs, cut into 1-inch pieces
1/2 teaspoon salt
1 1/2 cups reduced-sodium chicken broth (or homemade)
1 t0 3 teaspoons Thai red curry paste
1 1/2 teaspoons curry powder
1 1/2 cups cauliflower florets
1/2 cup light coconut milk
Set Global Sun Oven out to preheat.
Layer the onion, potatoes, and chicken in a large, lidded roasting pan. Sprinkle with salt. Combine broth, curry paste, and curry powder in a medium bowl; pour over the chicken and vegetables. Cover and cook in the Sun Oven until the chicken and potatoes are fork tender, about 1 1/2 hours. About 1/2 hour before the cooking time is up add the cauliflower, carrots, and coconut milk. Serve with rice.
Makes 4 servings.