Crock Pot Chicken Vindaloo |
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Prep Time: 10 Minutes Cook Time: 290 Minutes |
Ready In: 300 Minutes Servings: 4 |
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from the blog chaos in the kitchen - /2010/01/chicken-vindaloo-and-garlic-naan/ Ingredients:
2 cups fresh green beans |
1 lb chicken thighs or 1 lb chicken breast |
1 onion, diced |
6 garlic cloves, minced |
2 tablespoons fresh ginger (minced or grated) |
1 cinnamon stick |
2 cups tomato sauce or 2 cups crushed tomatoes |
1 1/2 tablespoons curry powder |
2 tablespoons ground cumin |
2 tablespoons ground mustard |
1/2 teaspoon ground cardamom |
1/4 teaspoon ground cloves |
1/4 teaspoon cayenne pepper |
2 teaspoons kosher salt (or salt to taste) |
Directions:
1. Layer green beans, chicken, onion, garlic, ginger, and cinnamon stick in crock pot.
2. In a separate bowl, combine tomato sauce and all spices. Stir to mix well.
3. Taste tomato sauce and salt as desired. Pour sauce mixture into crock pot.
4. Cover crock pot and cook on low 5 hours.
5. Before serving roughly chop a bunch of fresh cilantro or parsley and toss gently into crock pot.
6. Garnish with more cilantro or parsley and serve with basmati rice and garlic naan.
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