Crock Pot Chicken Vindaloo

From: Dr. Jenny

On Jun 19, 2009

We enjoyed this recipe for dinner. I thought it had a nice blend of spices with the perfect amount of heat, though I went heavier on the red pepper flakes and used a hot curry powder. I also felt the dish required quite a bit of salt. My chicken was tender and moist. I wish it had been just a little saucier. I served this over basmati rice. Thanks for posting.

From: adamwa

On Apr 29, 2009

we liked this recipe, and was very easy to put together but it needed a little something extra. I think will try again and add some red chili powder or more ground chilis for extra kick, we like really spicy food. I may also try cooking it on stove top to build the flavor a little better by adding things in stages.

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.