In spite of the hot summer we've been having, I still love spicy food! My latest obsession: Chicken Vindaloo. Gary and I enjoyed it at a local Indian restaurant and it was so delicious I decided to try making it at home. I found this recipe online... every bit as good as what we ate at the restaurant, then I thought... I can totally make this in my crockpot:
Crock Pot Chicken Vindaloo
vegetable oil or cooking spray
3 garlic cloves, peeled and minced
2 cups finely chopped yellow onions
3 lbs. boneless, skinless chicken thighs, trimmed of excess fat
2 T. powdered ginger
2 tsp. ground cumin
2 tsp. ground mustard
1 tsp. ground cinnamon
½ tsp. ground cloves
1 T. turmeric
1½ tsp. cayenne pepper
1 T. paprika
2 tsp. lemon juice
2 T. white or cider vinegar
1 tsp. brown sugar
1½ tsp. salt
2 T. prepared tamarind paste*
½ cup water
Coat the interior of a 4-6 quart crock pot with oil or cooking spray. Add ingredients in the order listed and stir to combine. Cook on high for 4-6 hours until meat is very tender. With a large spoon, skim pools of fat from pot juices and discard.
Thicken pot juices if desired: make a paste with 2 T. unsalted, melted butter combined with 3 T. all-purpose flour. Whisk in warm water, a little at a time, until the mixture is creamy and pourable. Bring the pot juices to a simmer and drizzle in the flour mixture, cooking and stirring until the juices thicken, about 2 minutes.
Serve over hot cooked rice.
Did you know that I wrote a cookbook?
A beautiful, 116 page cookbook, chock-full of delicious,
you can wrap your mouth around and savor;
appetizers to desserts and everything in between.