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Tukten’s Chicken Vindaloo

We are always looking for great recipes for the crockpot.  The problem becomes avoiding a bland recipe.  I find that most crockpot recipes produce less than strong flavors.  Unfortunately, this was no different.  Tukten, the Digital Outlaw, and I absolutely adore Indian food.  This recipe sat in the crockpot for 5 hours.  It filled the house with an AMAZING smell and thus, it promised an absolutely delicious meal.  We were disappointed.  If anyone reading this has any suggestion on what we can add or change to turn up the volume on this – please let us know!

Ingredients
6 tablespoons vinegar
6 garlic cloves, minced
3 tablespoons fresh ginger
1.5 tablespoons curry powder
2 tablespoons ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground cayenne pepper
2 tablespoons mustard seeds
4 tablespoons olive oil

2 cups tomato sauce
2 cinnamon sticks
2 small onions, chopped
3 boneless, skinless chicken breast halves chopped into large chunks

2 tablespoons freshly chopped parsley

Basmati Rice and Naan (we used flatbread)

Directions:

Puree the first first 10 ingredients in a blender. Pour the mix into a crock pot and mix with tomato sauce, onions, and cinnamon sticks – mix well. Add chicken and mix to cover.
Cook on low for 5 hours.
Serve with rice and naan.

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