Chicken Vindaloo

This dish is part one of meal prepared for the subreddit, r/52weeksofcooking, where the theme was “Indian”. This week’s theme was difficult but not because I did not know what to make but rather there were too many choices to pick from. I love Indian food from different regions of India and have made it in the past but never Vindaloo. While this had a really good flavour, the sauce of it was a bit on the thin side but I think I know why. Either way, definitely be making this again so I will just have to make another post

I used a ghost pepper in this but you could use any hot pepper depending on your tolerance.

Like I said, the sauce was a bit thin and I think it is because of instead of store bought tomato sauce, I just pureed some fresh tomatoes from my friend’s garden. While I loved the flavour, it could have been thicker.

This went really well with some homemade naan.

  • Servings: 8-serving
  • Difficulty: easy
  • Print

Summary

  • Cuisine: indian
  • Course: entrée
  • Cooking Time: 315 mins

Ingredients

6 Cloves Garlic
3 Tablespoons Fresh Ginger
1/2 teaspoon Ground Dried Ghost Chili
3 Tablespoons Vinegar
3 Tablespoons Brown Sugar
1 1/2 Tablespoons Curry Powder
2 Tablespoons Ground Cumin
1/2 teaspoon Garam Masala
2 Tablespoons Mustard Seed
4 Tablespoons Olive Oil
6 Boneless, Skinless Chicken Breast
2 Cups Tomato Puree
2 Cinnamon Sticks
1 Small White Onion
1 Small Yellow Onion
3 Carrots
2 Shallots
to taste Kosher Salt
Parsley , chopped for garnish

Steps

  1. Mince the Garlic, grate the Ginger, grind the Dried Ghost Chili, and place in a food processor
  2. Puree the minced Garlic, grated Ginger, ground Dried Ghost Chili, Vinegar, Brown Sugar, Curry Powder, Cumin, Garam Masala, Mustard Seed, and Olive Oil until well mixed (about 2 minutes). Set aside.
  3. Chop the Chicken into bite sized pieces and place in a slow cooker.
  4. Chop the Onions, Carrots, and Shallots and place in the slow cooker over the Chicken.
  5. Top everything with the Tomato Puree, Cinnamon Sticks, and spice mixture.
  6. Cook on low for 5 hours.
  7. Remove the Cinnamon Sticks and add Kosher Salt to taste.
  8. Top with chopped Parsley and serve with Basmati Rice and/or Naan

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