Creamy Slow Cooker Chicken Vindaloo

I know Vindaloo isn’t supposed to be creamy, it’s meant to be hot and spicy. This mild, gentler take on Vindaloo offers well-rounded seasonings that you can make hotter by bumping up some of the spice quantities and removing the cream.  Most will opt for it “as is”, though, as its unique flavors are a treat for those of us who can’t tolerate much heat.

Ingredients

  • 1 large can crushed tomatoes (28 oz)
  • 4 T parsley
  • 2 T mustard powder
  • 2 T ground cumin
  • 2 T apple cider vinegar
  • 2 T olive oil
  • 2 T ground garlic
  • 2 t curry powder
  • 2 t salt
  • 1 1/2 t ginger powder
  • 1/2 t ground cardamom
  • 1/2 t ground cloves
  • 1/2 t ground cayenne pepper
  • 1 cinnamon stick
  • 1 pint heavy whipping cream or 1 can of coconut milk
  • 1-1.5 pounds of raw chicken, cut into bite size pieces (I suggest thighs as breasts are dry)
  • 2 onions chopped

Process

  • In a medium size sauce pan, place the first fourteen ingredients through the cinnamon stick and cover with the lid.
  • Heat the contents on a setting of medium/medium + for about 1 hour. The goal here is to cook off some of the water from the tomatoes and meld the spices, so leave the lid popped up a bit for water to evaporate. The step has concluded when the cinnamon stick has started to unfurl.
  • Drop the heat to low and add the cream or coconut milk. Stir the contents together and kept on the heat for about 5 minutes. If using cream, watch the heat to make sure the sauce doesn’t boil.
  • Place raw chicken in bottom of the slow cooker.
  • Chop onions and add to the slow cooker.
  • Add desired amount of sauce to the slow cooker. If you want a very saucy dish, use it all, however I find that using about half of the sauce works well. The other half of the sauce may be frozen and used another time for quicker meal prep.
  • Using a long spoon, mix the raw chicken, onion and sauce. You’ll want to make sure it’s well blended and everything is coated with the sauce.
  • Cook on low in the crockpot for 5-6 hours. You’ll know it’s finished cooking by the onion firmness. If the onions are firm, then it needs to cook a bit longer.
  • Serve with rice or gluten free naan.

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