Crock Pot Chicken Vindaloo (Ww 5 Pts. Per Serving) |
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Prep Time: 25 Minutes Cook Time: 300 Minutes |
Ready In: 325 Minutes Servings: 4 |
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From a Weight Watcher's Crock Pot cookbook. I haven't tried it yet but copied from my friend's book. The recipe states that Vindaloo is a spicy Indian curry usually made with lamb, but chicken is equally delicious. Prepared curry paste can be very spicy, so start with the minimum amount; then, when the dish is done, taste the broth and add the remaining paste if desired. *Any frozen vegetable blend will work with the recipe as long as there are no sauces or butter added. Ingredients:
1 medium onion, cut into 1/2 inch wedges through the root end |
3/4 lb potato, peeled, cut into 1-inch cubes |
1 lb boneless skinless chicken breast, cut into 1-inch pieces |
1/2 teaspoon salt |
1 1/2 cups reduced-sodium chicken broth |
1 -3 teaspoon thai red curry paste, can use green |
1 1/2 teaspoons curry powder |
1 (16 ounce) bag frozen broccoli carrots cauliflower mix |
1/2 cup reduced-fat coconut milk |
Directions:
1. In single layers, place onion, potatoes and chicken in a 5-6 quart slow cooker.
2. Sprinkle with salt.
3. Combine the broth, curry paste, and curry powder in a medium bowl; pour over the chicken and vegetables.
4. Cover and cook until the chicken and potatoes are fork tender, 4-5 hours on high or 8-10 hours on low.
5. About 35 minutes before cooking is done, stir the broccoli, cauliflower, carrots, and coconut milk into the slow cooker.
6. Cover and cook on high until vegetables are crisp tender, about 30 minutes.
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