Pappa's Vindaloo

My dad is a lover of Indian food and he has passed that particular trait onto me (not to mention a few other things). This is his own very simple recipe for Vindaloo and I love love love it, so does the hubby :)

Pappa's Vindaloo
(serves 6)
600g chicken thigh fillets, cubed
1 packet Birdsey Create-A-Meal vegies in Honey and Soy
1 Jar Patak's Vindaloo sauce
375ml Beef or Chicken Stock
4 potatoes, cut into pieces
1 large onion, chopped roughly
2 cloves garlic, chopped finely
375ml Cream (optional)

Method
1. Preheat oven to 180C (160C Fan forced)

2. Combine all ingredients in a casserole dish and cook in oven for 45 minutes, stir, then cook for 1 hour or until potatoes are soft and chicken is cooked.

Serve on rice with natural yoghurt or tzatziki.

Notes
I add the cream when I am in the mood for a creamier, slightly milder dish.
Lamb is a great substitute for chicken in this recipe
You can use any Indian sauce in this recipe. Vindaloo can be quite hot so if you're after something less spicy i would recommend a Korma or Butter chicken.