Crock Pot Chicken Vindaloo

"For the Vegetarian version: use your favorite veggies, omit the cinnamon stick. This is my sister's recipe (Thank you Najla! XOXO), she made it on the stove top. It's really yummy!!"
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Victoria20 photo by Victoria20
photo by Whispered W. photo by Whispered W.
Ready In:
5hrs 10mins
Ingredients:
15
Serves:
3
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ingredients

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directions

  • Puree first 10 ingredients in a blender.
  • Pour into the crock pot, add tomato sauce, cinnamon stick and onion and mix well.
  • Add chicken and turn to cover.
  • Cook on low for 5 hours.
  • Sprinkle with chopped parsley before serving.
  • Serve with rice or rolls, enjoy!

Questions & Replies

  1. Anyone know the weight of chicken. It varies so in size. A pound? 11/2?
     
  2. Where is the "Print" button?
     
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Reviews

  1. By Indian cooking standards, this recipe delivers an authentic taste. Both myself and my Indian wife were quite pleased with the results, although by personal preference I'd recommend a couple of changes: cut down the vinegar, add a little brown sugar, and add some salt. This one's a winner in our household!
     
  2. great flavor!!! sure DOES have an authentic Indian taste; i doubled the recipe, added about 3 or 4 tablespoons of brown sugar and less vinegar as previously suggested...also added a pound of peeled baby carrots and browned a whole cut-up chicken instead of using chicken breasts...next time i will add mushrooms...it's on my "favorites" list
     
  3. Ohh! This was soooo good! As Replicator suggested, I cut the vinegar down, and added salt to the dish. I also added extra curry and cumin, as well as extra cayenne. I will make this again! (and again, and again, and AGAIN!) Thanks for a great recipe!
     
  4. I could give you 500 stars for this, Najwa! I got around to making this this afteroon in a skillet on my stove top. I used a 1kg 400 gm chicken(cut into pieces), 1 1/2 tbsps. vinegar, 4 tbsps. brown sugar, 6 cloves garlic, 3/4 tbsps. + 3/4 tbsps. curry powder, 2 tbsps. cumin seeds(powdered), 1/2 tsp. green cardamoms(powdered), 1/2 tsp. red chilli powder, 1/2 tsp. cloves(ground), 2 tbsps. mustard seeds, 2 tbsps. oil, 1 cup Heinz Tomato Ketchup, 1 cup water, 2 cinnamon sticks, 2 medium onions(chopped)and corriander leaves for garnishing. How I made my chicken: I heated oil in the skillet. Then, I tossed in the onions and stir-fried them till brown in colour. Then, I added the freshly prepared paste and brown sugar(I didn't use oil to make the paste as I'd already used it to stir-fry the onions; hence, leaving aside oil, I used all the other ingredients as mentioned in your recipe to make paste) and stir-fried it for 8-10 minutes on low-medium flame. Next, I added in the chicken pieces and mixed them well with the paste-onion mixture. Then, I added the tomato ketchup, salt and water. I mixed this all well into the gravy and a beautiful red colour emerged that was so tempting, it made me want to turn into a non-vegetarian! I covered the skillet after mixing in the pieces into the gravy mixture and allowed it to cook on low-medium flame for 40-45 minutes until the chicken was tender and ready to be served. I garnished it with cilantro and served it to my mom and brother with hot white Basmati rice. My brother did full justice to this dish. He had some with white rice, some with rotis and some with bread! My mom enjoyed it thoroughly too with rice and rotis. I'm sure I'll be repeating this very soon! This is a definite keeper recipe! Thank YOU AND YOUR DEAR SISTER, SOOOOOO MUCH, for sharing it!! The quantity of chicken I used made about 4 servings.
     
  5. I think if one enjoys authentic Indian food this is the recipe to try. I couldn't locate any cardamom but that didn't appear to hurt this in any way. Initially I thought that perhaps 1 tbsp of cumin was a bit much, giving it a heady earthy taste but by the end of the dish I changed my mind ... it was just fine. I personally didn't find the vinegar to be excessive as many others did. I served this with none other than Basmati rice and it was well received. I'm submitting a photo in gratitude. Thanks again najwa, by the way canarygirl recommended your recipe to me for my "Slow Cooker Contest".
     
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Tweaks

  1. Added more garlic and fresh ginger chopped, but only as a taste preference for my family.
     
  2. Fabulous! Fragrant, flavorful, and appetizing, this dish is sure to lure everyone into the kitchen! I used the amount of vinegar that was stated, but as some suggested, added 1T brown sugar. Also added 1 t. coriander, and used tomato puree instead of sauce. Sauce turned out rich, thick, and spicy. I cook a lot of vegetarian food, so I replaced the chicken with the veggie product by Quorn known as Naked Chik'n Cutlets, and it was a hit!
     
  3. I wish I had made a double batch! Very good, filled the house with that fragrance of Indian food that had me counting down the time to dinner! I made a couple of changes- cut the vinegar (used rice wine) to 2T and used 2t brown sugar; subbed 3/4 teaspoon crushed red pepper flakes for the ground red pepper And when it was about 15 minutes from being done, I added some sliced fresh baby spinach and a chopped Roma tomato. Served with rice AND (Trader Joe's) naan. Delicious and will definitely make again.
     
  4. This was AH-MAZE-ING. I have a 15 year old son, so "3 servings" to him is not what it is to the rest of us. I doubled the sauce BUT only used 1 T of oil, effectively reducing the fat by 75% per serving - and still very powerfully delicious! I also used 3 chicken breasts and about a pound of peeled shrimp instead of all chicken. To add some bonus nutrition, I mixed in fresh uncooked spinach leaves (torn) to each serving - very pretty and delicious too! But the basic sauce recipe I left as-is, no sugar added, and now I feel sorry for my local Indian restaurant who will miss my frequent visits. :)
     
  5. Excellent recipe! I substituted the chicken for beef and it turned out great! I will definitely be making this again! One of my favorite east indian dishes for sure, hands down!
     

RECIPE SUBMITTED BY

Hi .. The pic is of my beautiful son, born on 2/5/2005. His name is Tariq, meaning Bright Star. As I type this, he is blowing bubbles in his water cup and watching cartoons. He whined to get this water for 15 mins and now he won't drink it, he will only play with it. Sigh.. A few days ago he came up with this song, so sing along to the tune of "Old McDonald" : Old McTariq Laq Laq Laq E I E I OOOOOO LOL I thought it was the cutest thing :-) When I'm not running around after my son, or cleaning up the mess he makes wherever he goes, I cook and bake (my husband loves the blueberry muffins I make) and I love trying new recipes .. I also love to read, and collect sci-fi/fantasy novels .. I have over 500 books and still counting ..
 
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