Crock Pot Chicken Vindaloo

From: melin44

On Aug 10, 2008

My husband and I like to make Indian food from scratch, but never have the time it requires. Not only is this recipe excellent...producing very moist and tasty chicken, I also used the basics of it to convert other Indian chicken recipes into crock pot dishes with great results!

From:

On Aug 3, 2008

This was so yummy! I used some cornstarch mixed with water to thicken it at the end. I will definately make this again!

From: Replicator

On Apr 29, 2002

By Indian cooking standards, this recipe delivers an authentic taste. Both myself and my Indian wife were quite pleased with the results, although by personal preference I'd recommend a couple of changes: cut down the vinegar, add a little brown sugar, and add some salt. This one's a winner in our household!

From: Charishma Ramchandani

On Oct 5, 2002

I could give you 500 stars for this, Najwa! I got around to making this this afteroon in a skillet on my stove top. I used a 1kg 400 gm chicken(cut into pieces), 1 1/2 tbsps. vinegar, 4 tbsps. brown sugar, 6 cloves garlic, 3/4 tbsps. + 3/4 tbsps. curry powder, 2 tbsps. cumin seeds(powdered), 1/2 tsp. green cardamoms(powdered), 1/2 tsp. red chilli powder, 1/2 tsp. cloves(ground), 2 tbsps. mustard seeds, 2 tbsps. oil, 1 cup Heinz Tomato Ketchup, 1 cup water, 2 cinnamon sticks, 2 medium onions(chopped)and corriander leaves for garnishing. How I made my chicken: I heated oil in the skillet. Then, I tossed in the onions and stir-fried them till brown in colour. Then, I added the freshly prepared paste and brown sugar(I didn't use oil to make the paste as I'd already used it to stir-fry the onions; hence, leaving aside oil, I used all the other ingredients as mentioned in your recipe to make paste) and stir-fried it for 8-10 minutes on low-medium flame. Next, I added in the chicken pieces and mixed them well with the paste-onion mixture. Then, I added the tomato ketchup, salt and water. I mixed this all well into the gravy and a beautiful red colour emerged that was so tempting, it made me want to turn into a non-vegetarian! I covered the skillet after mixing in the pieces into the gravy mixture and allowed it to cook on low-medium flame for 40-45 minutes until the chicken was tender and ready to be served. I garnished it with cilantro and served it to my mom and brother with hot white Basmati rice. My brother did full justice to this dish. He had some with white rice, some with rotis and some with bread! My mom enjoyed it thoroughly too with rice and rotis. I'm sure I'll be repeating this very soon! This is a definite keeper recipe! Thank YOU AND YOUR DEAR SISTER, SOOOOOO MUCH, for sharing it!! The quantity of chicken I used made about 4 servings.