Chicken Vindaloo

½ teaspoon cayenne pepper

½ teaspoon cumin

½ teaspoon coriander

½ teaspoon cardamom

½ teaspoon paprika

½ teaspoon ground cloves

½ teaspoon cinnamon

1 teaspoon turmeric

2 Tablespoons olive oil

2 cups chopped red onion

1 teaspoon crushed garlic

1 Tablespoon minced ginger

1 ½ pounds boneless skinless chicken thighs, cut into chunks

2 yams, chopped into cubes

1 ½ cups chicken broth

1 14.5 oz can chopped tomatoes, drained

2 Tablespoons red wine vinegar

1 Tablespoon tomato paste

1 bay leaf

Heat a skillet over medium heat and add all the spices. Dry roast them for about 2 minutes, stirring constantly. They’ll start to smell really good! 🙂

Mix in the olive oil, onions, garlic and ginger. Stir it all up thoroughly and cook for a few more minutes.

Then add the chicken, potatoes, tomatoes, chicken broth, red wine vinegar, tomato paste and bay leaf. Mix well and bring to a boil. Cover the skillet and reduce heat to simmer. Cook anywhere from 15 to 30 minutes, until your yams are tender.

Recipe from SweetCheeks

Wednesday’s WOD:  Yes, it’s got a lot of stuff written.  Don’t let that scare you.  It’s fun and it’s filthy.

Extra Filthy Fifty

50 Box jump, 24 inch box
50 Jumping pull-ups
50 Kettlebell swings, 35/25lb
30 Pistols (alternate legs)
50 Knees to elbows
50 Push press, 20kg/15kg
50 Back extensions
50 Wall ball shots, 20 pound ball
50 Burpees
50 Double unders

Scale to 30 or 20 reps of each and change pistols to walking lunge steps.  Time cap is 45mins.


Jason · May 10, 2011 at 9:59 pm

Somebody drug test coach please

Kian · May 11, 2011 at 11:08 am

Hauled my butt out of bed at 5:30am for that?!? Almost christened the floor with last nights dinner.

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