Recipe: Chicken Vindaloo Stuffed Sweet Potatoes with Coconut Yogurt and CilantroDescription: Roasted sweet potatoes filled with spicy Goan chicken vindaloo, topped with coconut yogurt, fresh cilantro, and toasted cashews.Serves: 4 people Total Time: 60Difficulty: Easy to follow Ingredients needed: 4 whole sweet potatoes, 1 tablespoon oil, 1 whole onion, 2 cloves garlic, 1 tablespoon ginger, 1 tablespoon vindaloo paste, 300 g chicken breast, 200 ml coconut milk, 1 tablespoon white vinegar, 0.25 cup cashews, 0.5 cup coconut yogurt, 0.25 cup cilantroInstructions: Preheat the oven to 200°C. Wash and pierce 4 sweet potatoes with a fork. Roast them for 40 minutes or until tender. While the potatoes are roasting, prepare the chicken vindaloo. Heat 1 tablespoon of oil in a pan over medium heat. Add 1 diced onion and sauté until soft. Add 2 cloves of minced garlic and 1 tablespoon of grated ginger, cooking for another minute. Add 1 tablespoon of vindaloo paste and cook until fragrant. Add 300 g of diced chicken breast and cook until browned. Pour in 200 ml of coconut milk, add 1 tablespoon of white vinegar, and let it simmer for 15 minutes until the sauce thickens. Toast 0.25 cup of cashews in a dry pan for 3 minutes, until golden. When the sweet potatoes are done, cut them in half lengthwise and scoop out a small portion to make room for the filling. Fill each sweet potato half with the chicken vindaloo mixture. Top with 0.5 cup of coconut yogurt, sprinkle with chopped cilantro, and toasted cashews. Serve immediately, garnished with additional cilantro if desired.Perfect for: Meal planning, weekly preparation, home cooking Tags: Indian, Fusion, Comfort Food, SpicyThis Chicken Vindaloo Stuffed Sweet Potatoes with Coconut Yogurt and Cilantro recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 60 minutes. Great for weekly meal prep and family dinners.