Go Back
large cooked chicken thigh chunks and small tender potato pieces coated in thick deep red vindaloo sauce in an ordinary bowl, with no cream, rice or garnish
Andre Lewis

Crockpot Chicken Vindaloo

Vinegar, garlic and a chile-spice paste give vindaloo a sharper character than the creamy chicken curries nearby. There is no cream to soften it at the finish. Expect some heat. Blend the paste finely and cook it briefly with the onion before the chicken enters the crock, taking care not to scorch the spices. Small potato pieces absorb some sauce during the slow cook, while the thigh meat stays in substantial chunks instead of being pulled apart into a uniform red filling.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lb boneless skinless chicken thighs cut into 2-inch pieces
  • 12 oz Yukon Gold potatoes cut into 3/4-inch pieces
  • 1 large yellow onion finely diced
  • 6 garlic cloves peeled
  • 1 tbsp finely grated fresh ginger
  • 1/4 cup white wine vinegar
  • 2 tbsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground mustard
  • 1/4 tsp ground cinnamon
  • 1 tsp fine salt
  • 1 tbsp neutral oil
  • 1 can 8 oz tomato sauce
  • 1/2 cup low-sodium chicken broth

Method
 

  1. Blend garlic, ginger, vinegar, paprika, cayenne, cumin, coriander, mustard, cinnamon and salt into a smooth paste, scraping the blender as needed.
  2. Heat oil in a skillet over medium heat and cook onion for 8 minutes. Stir in the spice paste for 2 minutes, keeping the heat moderate so it does not scorch.
  3. Add tomato sauce and broth, scrape the bottom and pour into a 5-quart slow cooker. Fold in chicken and potato pieces.
  4. Cover and cook on low for 5 to 6 hours until chicken reaches 165°F and potatoes are tender through their centers.
  5. Stir gently, keeping the chicken chunks intact, and skim excess surface fat. Divide among 6 bowls with the thick red sauce coating both chicken and potatoes.