Slow Cooker Chicken Vindaloo
- 2 Tbsp canola oil
- 3 large yellow onions, cut in half and thinly sliced
- 3 Tbsp white wine vinegar
- 1 4-inch piece fresh ginger root, peeled and cut into chunks
- 10 cloves garlic, peeled
- 5 dried red Thai or serrano chile peppers, stems removed (use 2-3 more if you like a fiery vindaloo)
- 1/2 Tbsp turmeric
- 1/2 Tbsp ground coriander
- 1/2 Tbsp garam masala
- 1/2 tsp ground cinnamon
- 1/2 Tbsp black peppercorns
- 1/2 Tbsp coarse sea salt
- 1/2 Tbsp brown or black mustard seeds
- 2-1/4 lbs (approximately 4 large) boneless, skinless chicken breast halves, and/or thighs, cut into 1-inch pieces
- Produce
- Coriander, ground (1/2 Tbsp)
- Garlic (10 cloves)
- Ginger, fresh root (1 4-inch piece)
- Thai or serrano chile peppers, dried red (5)
- Yellow onions, large (3)
- Condiments
- White wine vinegar (3 Tbsp)
- Cooking & Baking
- Canola oil (2 Tbsp)
- Cinnamon, ground (1/2 tsp)
- Garam masala (1/2 Tbsp)
- Mustard seeds, brown or black (1/2 Tbsp)
- Peppercorns, black (1/2 Tbsp)
- Sea salt, coarse (1/2 Tbsp)
- Turmeric (1/2 Tbsp)
- Other
- 2-1/4 lbs (approximately 4 large) boneless, skinless chicken breast halves, and/or thighs, cut into 1-inch pieces
Preparation
Read recipe preparation on theperfectpantry.com
Social Stats
69.3Rating
1-100
1-100
34Tweets
58Facebook
Shares
Shares
65StumbleUpon
Views
Views
712PinterestPins
Recipe Stats
Published February 22, 2011 (1 year ago).
60 people saved this recipe.
