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Crockpot Chicken Vindaloo on a plate
Andre Lewis

Crockpot Chicken Vindaloo

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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.