Crock Pot Chicken Vindaloo

Name: Crock Pot Chicken Vindaloo
Prep time: 10 min
Cook time: 300 min
Total time: 310 min
Yield: 3 servings
Cuisine: British Asian & UK Halal
Ingredients: 3 tbsp vinegar; 3 garlic cloves; 1.5 tbsp fresh ginger; 0.75 tbsp curry powder; 1 tbsp ground cumin; 0.25 tsp ground cardamom; 0.25 tsp ground cloves; 0.25 tsp ground hot pepper; 1 tbsp mustard seeds; 2 tbsp olive oil; 1 cup tomato sauce; 1 cinnamon stick; 1 small onion; 3 boneless skinless chicken breast halves; 2 tbsp fresh parsley

Chicken, hot pepper and parsley come together in this British curry-house dish, fragrant with ginger and curry powder and slow-cooked. It's finished with chopped parsley.

5 hr 10 min · Serves 3 · Medium

Method

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Time: Prep 10 min · Cook 300 min · 310 min total
Difficulty: medium

1
Puree first 10 ingredients in a blender. Pour into the crock pot, add tomato sauce, cinnamon stick and onion and mix well.
2
Add chicken and turn to cover. Cook on low for 5 hours. Sprinkle with chopped parsley before serving.
300 min

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.

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More to cook

British Asian & UK Halal

Crock Pot Chicken Vindaloo

Ingredients

Method

Notes and swaps

Community discussion

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