Slow Cooker Chicken Vindaloo Recipe
Slow Cooker Chicken Vindaloo
Fiery Chicken 'Curry'
Submitted By: Taz
Ingredients:
2 lbs Boneless/Skinless Chicken (Murgh)* - cut into bite sized pieces
½ Cup Vindaloo Paste(separated) - homemade preferred
2 Tbs Coconut Toddy Vinegar (Toddy Vinagre) -OR- Cider Vinegar (Jamun Sirka)
6 Tbs Oil (separated) - can use olive, grape seed, rapeseed, canola, vegetable. or safflower oil
1 medium Onion (Pyaz) - sliced thin
1 medium Onion (Pyaz) - diced
6 cloves Fresh Garlic (Leh-sun) - crushed
½ inch piece Fresh Ginger (Adrak) - rough chopped
2 Fresh Green Chiles (Hari Mirch) - seeded
2 (14.5oz) Cans Diced Tomatoes and their Juice (Tamatar)
4 Yukon Gold Potatoes (Aloo) - peeled and cut into ½ inch 'cubes'
1 Tbs Garam Masala
Kosher Salt (Namak) to taste
Preparation:
- In a large, nonreactive bowl, whisk together ¼ cup (4 Tbs) of the vindaloo paste and the 2 Tbs of vinegar until thoroughly combined - Add the chicken pieces and toss to thoroughly coat - Cover and place in the refrigerator to marinate for a minimum 2 hours (overnight for better results)
- Heat 2 Tbs of the oil in a medium skillet over medium heat until shimmering - Once oil is hot, add sliced onion and sauté until golden in color (apx 7-8 minutes) - Using a slotted spoon, transfer to absorbent paper and set aside until needed
- Heat another 2 Tbs of the oil to a shimmer in the same skillet - Once the oil is hot, add the diced onion and sauté until just browned (apx 9-12 minutes - Add the garlic, ginger, and green chiles to the skillet and continue to sauté for an additional 3-4 minutes until the raw smell is gone - Remove from heat and allow to cool for a minimum 10 minutes
- Transfer the sautéed onion/garlic/ginger/chile mixture to the work bowl of a small food processor or blender, add the remaining ¼ cup (4 Tbs) of the vindaloo paste and purée until smooth (add as little water as possible to 'get things moving' if necessary) - Transfer to a medium/large bowl and add the tomatoes - Thoroughly combine
- Place the potatoes in the bottom of a large, preheated slow cooker (Crock-Pot®) and dust with the garam masala - Spread about half of the browned sliced onion over the top of the potatoes - Pour about half of the tomato/purée mixture over the top
- Using the same skillet as above, place over high heat and bring the remaining 2 Tbs of oil to a shimmer - Once oil is hot, add the chicken and its marinade to skillet (in batches if necessary) and fry until all sides are just browned (apx 4 minutes) - Remove from heat and add 2 Tbs of water to deglaze the skillet - Spread over the top of what you have already placed in the slow cooker - Spread the remaining sliced onion over the meat - Pour the remaining tomato/purée mixture over the top
- Cover and allow to cook on low for 7 - 8 hours (high for 3 - 4 hours) or until chicken is cooked through and tender and gravy is thick (stir once or twice after the first hour) - Add as little water as possible to the dish if necessary; the final dish should have a very thick, almost 'dry' gravy
- Adjust seasoning with salt to taste - Garnish as desired
- Serve hot along with basmati rice or chapatti, plain yogurt or raita, or as part of any Indian meal
*
Can Use Either White or Dark Meat
